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    Home > Blog > Seasonal > Maple Glazed Roasted Acorn Squash

    Maple Glazed Roasted Acorn Squash

    by Jenny Park · Published: Nov 14, 2011 · Modified: Nov 23, 2020

    Jump to Recipe
    Maple glazed roasted acorn squash on a turquoise plate with a fork.

    Every holiday season it seems like butternut squash (yum!) and pumpkin (yum!) take over and all other squash go by unnoticed or grossly under-appreciated. So this year we wanted to give a small shout out to some other amazing types of squash we love so much. Acorn squash is up there with one of my favorites. I love it because it has a sweet flesh similar to butternut, but it’s not as nutty; plus the sweet notes are more subtle than butternut squash. This recipe is really easy and something I make often during this time of yr because it’s easy, filling and I can eat it as a snack or turn it into a  meal by dicing it up and adding it to some quinoa, couscous, etc. Another awesome thing to do with this squash is to slice the top off, scoop out the seeds, fill it up with some sort of fruit n’ nut spiced rice or a savory meat mixture OR even chopped nuts and bleu cheese (okay, I’ll stop), pop the top back on and roast it!

    If you’re not convinced that acorn squash is all that delicious then at least love it for the fact that it’s called “acorn squash” because it looks like a big acorn…now that’s just cute.
    xx Jenny

    More squash recipes we love: 

    and our Honey Roasted Delicata Squash recipe, or our

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    Fried Squash Blossoms
    A bowl of butternut squash puree with a spoon.
    Butternut Squash Puree
    A close up of spaghetti squash broccoli alfredo with a fork.
    Spaghetti Squash Broccoli Alfredo
    Click here for our Vegetable Recipe Collection
    Maple Glazed Roasted Acorn Squash with sage recipe.

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    Maple glazed roasted acorn squash on a turquoise plate with a fork.

    Maple Glazed Roasted Acorn Squash

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 50 minutes mins
    Servings: 6

      INGREDIENTS  

    • 1 acorn squash, seeded and sliced
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons light brown sugar
    • ¼ cup maple syrup, warmed
    • salt and pepper to taste

    garnish

    • fried sage leaves, optional

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Place squash sliced onto a baking sheet and drizzle with oil. Season with salt and pepper and gently toss together.
    • Sprinkle tops of squash with brown sugar.
    • Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.
    • 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting.
    • Top with fried sage, if using, and serve warm.
    Calories: 150kcal Carbohydrates: 22g Protein: 1g Fat: 7g Saturated Fat: 1g Sodium: 5mg Potassium: 287mg Fiber: 1g Sugar: 14g Vitamin A: 264IU Vitamin C: 8mg Calcium: 43mg Iron: 1mg

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    November 14, 2011 / 42 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts
    Next Post: Curried Butternut Squash Soup Next Post >

    Reader Interactions

    November 14, 2011 / 42 Comments

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    1. sammy g

      October 03, 2017 at 4:35 am

      do you fry the sage in olive oil? and for how long?

      Reply
      • Jenny Park

        October 11, 2017 at 7:53 pm

        Yes! This is totally optional, but I love the taste/texture! It usually only takes a few seconds for them to fry up…just be careful of any oil splattering!

        Reply
    2. Caiti

      December 11, 2016 at 10:43 am

      Currently in the oven. Can’t wait to try! Yummm

      Reply
    3. Santa Clancy

      November 13, 2016 at 11:06 am

      i just made this recipe….it is so delicious and the house smells yummy!

      Reply
    4. Valerie Smith

      December 08, 2014 at 11:32 am

      This is my second time with this recipe. It is so simple and so scrumptious. It is a hit in my family.

      Reply
    5. Amanda

      November 01, 2014 at 4:07 pm

      Making this tonight and already smells heavenly! Thanks for sharing.

      Reply
    6. Peggy

      September 15, 2014 at 4:22 pm

      Squash is baking while we I type. I was going to make another type of roasted squash, but I came across this recipe, via pinterest. I’m serving with a quinoa bean soup and garlic bread. Can’t wait till my girls get home from volleyball practice.

      Reply
    7. anna

      February 01, 2014 at 7:38 pm

      tasted delicious, thanks for the wonderful recipe! sprinkled a few walnuts on top for an extra crunch. I like that it’s not drowning in butter like many squash recipes.

      Reply
    8. Laura

      November 10, 2013 at 1:29 pm

      I made this recipe for my family last night to go with rosemary garlic pork chops and parmesan green beans – the squash was a hit! So simple and easy, and so very delicious. I am glad I stumbled onto your website through Pinterest, I’ve already pinned lots of your recipes, and I love the photography and occasional surprise gifs (check out the sour cream & chive biscuits to see what I mean)! Thanks for going the extra mile to create an enjoyable site with great recipes, I’ll be back for lots more.

      Reply
    9. Sadye

      October 22, 2013 at 11:26 am

      Holy moly, this is delicious! Loved every bite of it!

      Reply
    10. Angela

      October 06, 2013 at 4:57 pm

      How do you cut the squash like that? I’m a squash newbie and wanna know the best way.

      Reply
    11. Tara K

      November 17, 2012 at 4:40 am

      Stupid question, but is the outside skin edible? I know with some squashes you have to take it off so I wasn’t sure.

      Reply
      • Jenny Park

        November 17, 2012 at 9:08 am

        I usually bake it with the skin on, but don’t eat the skin. It’s kind of tough. Good luck!

        Reply
    12. Kate

      November 13, 2012 at 10:33 am

      ::hangs head sheepishly::

      Can I make this with butternut squash in the same way? Love the idea, just don’t like acorn squash!

      Reply
      • Jenny Park

        November 13, 2012 at 2:10 pm

        Haha, of course you can!

        Reply
        • Kate

          November 14, 2012 at 11:25 am

          Hooray! I’ll be making it next week! (Might have to make a test batch this weekend to try it out. Yes, indeed, I’ll fall on that sword… Twice…)

          Thanks!

          Reply
    13. Kathleen Quinlan

      October 01, 2012 at 10:39 pm

      ALL I CAN SAY IS “YUMMY” CAN’T WAIT TO MAKE IT:)

      Reply
    14. Tiffany Youngren

      November 21, 2011 at 6:14 pm

      What beautiful photos. I love how you sliced the acorn squash. What a simple, elegant presentation!

      Reply
    15. Adrianna from A Cozy Kitchen

      November 15, 2011 at 9:16 pm

      EASY, FAST, CUTE!

      Reply
      • Adrianna from A Cozy Kitchen

        November 15, 2011 at 9:17 pm

        Well not super fast BUT YOU KNOW WHAT I MEAN!!

        Reply
    16. Julia D.

      November 15, 2011 at 12:52 pm

      This is wonderful! I love acorn squash and your wonderful Blog. You have such a great talent with the photography of your wonderful recipes. Thanks so much.

      Reply
    17. Jessie M

      November 15, 2011 at 12:22 pm

      Love the photos! Keep up the yummy work!

      Reply
    18. Katrina @ Warm Vanilla Sugar

      November 15, 2011 at 3:42 am

      This sounds so freaking yummy. Love it!

      Reply
    19. Katie

      November 14, 2011 at 3:26 pm

      My mom used to make acorn squash just by hollowing it out, putting butter and brown sugar in the middle, and baking until soft….this looks like a fantastic variation of that! I can’t wait to try it!!

      Reply
    20. Pretty. Good. Food.

      November 14, 2011 at 1:24 pm

      Sounds and looks fantastic! Now I’m super hungry :)

      Reply
    21. nicole {sweet peony}

      November 14, 2011 at 10:45 am

      mmmm i love acorn squash! i love the scalloped edges of it… adorable! anyways, this sounds really good. :)

      Reply
      • Linda

        January 28, 2014 at 3:03 am

        I love all squash, especially the Carnival Squash!
        My question for this recipe is….DO you eat the green skin?

        Reply
    22. Kristy Lynn @ Gastronomical Sovereignty

      November 14, 2011 at 8:26 am

      you’re right – they DO take over! Next year, I’m not even going to post a pumpkin or b-nut (as I so fondly refer to it) recipe! It’s all about the fringe squash!

      speaking of FRINGE, have you seen it? AWESOME!

      PS. I heart acorn squash too. So cute. So SO cute!

      Reply
    23. Caroline @ Between Your Ears

      November 14, 2011 at 8:21 am

      I’ve never had acorn squash but they always look so cute in the grocery store. I might have to try them — this looks so easy! Thanks! Think I could use honey instead of maple syrup?

      Reply
      • Jenny Park

        November 14, 2011 at 11:39 pm

        Yep! You can totally use honey…hope you try it out! :)

        Reply
      • Marianna

        November 27, 2014 at 12:29 pm

        they are delicious. Enjoy!

        Reply

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