![Roasted acorn squash recipe on a plate.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/roasted-acorn-squash-688x916.jpg)
Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!
From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!
Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.
How to Make Maple Roasted Acorn Squash
Ingredients
![Roasted acorn squash ingredients all laid out.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/roasted-acorn-squash-ingredients.jpg)
Process
- Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
- Combine syrup, melted butter, and garlic in a small mixing bowl.
![Acorn squash in a bowl with oil and seasoning mixed together.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/maple-roasted-acorn-squash-process-.jpg)
![Butter and maple syrup in a bowl for acorn squash.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/maple-roasted-acorn-squash-process-2.jpg)
- Spoon half the syrup mixture onto the squash and toss together until evenly coated.
- Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
![Acorn squash tossed with a maple syrup mixture.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/maple-roasted-acorn-squash-process-3.jpg)
![Maple acorn squash on a baking sheet.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/maple-roasted-acorn-squash-process-4.jpg)
- Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
![Maple roasted acorn squash on a baking sheet.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/maple-roasted-acorn-squash-process-5.jpg)
- Top with fried sage, if using, and serve.
![A platter of maple glazed roasted acorn squash up close.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/roasted-acorn-squash-close.jpg)
Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.
What to Serve with This Dish
Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:
- Creamed Corn
- Shaved Brussels Sprout Salad
- Spinach and Artichoke Mac and Cheese
- Oven Baked Chicken Thighs
- Citrus Dry Brined Turkey
- Pork Belly Porchetta
Storing and Reheating Leftovers
To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.
To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.
More Delicious Squash Recipes You Will Love
![Roasted acorn squash recipe on a plate.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/roasted_acorn_squash.jpg)
![Roasted acorn squash recipe on a plate.](https://www.spoonforkbacon.com/wp-content/uploads/2023/11/roasted-acorn-squash-recipe-card-150x150.jpg)
Maple Roasted Acorn Squash
INGREDIENTS
- 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter melted
- 1 minced garlic clove
- salt and pepper to taste
garnish
- fried sage leaves, optional
INSTRUCTIONS
- Preheat oven to 400°F.
- In a large mixing bowl toss together squash, oil, salt, and pepper.
- In a small mixing bowl combine syrup, melted butter, and garlic.
- Spoon half the syrup mixture onto the squash and toss together until evenly coated.
- Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
- Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
- Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
- Top with fried sage, if using, and serve.
Did you make this recipe? We want to see!
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do you fry the sage in olive oil? and for how long?
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!
Currently in the oven. Can’t wait to try! Yummm
i just made this recipe….it is so delicious and the house smells yummy!
This is my second time with this recipe. It is so simple and so scrumptious. It is a hit in my family.
Making this tonight and already smells heavenly! Thanks for sharing.
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.
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.
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.
Holy moly, this is delicious! Loved every bite of it!
How do you cut the squash like that? I’m a squash newbie and wanna know the best way.
Stupid question, but is the outside skin edible? I know with some squashes you have to take it off so I wasn’t sure.
I usually bake it with the skin on, but don’t eat the skin. It’s kind of tough. Good luck!
::hangs head sheepishly::
Can I make this with butternut squash in the same way? Love the idea, just don’t like acorn squash!
Haha, of course you can!
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!
ALL I CAN SAY IS “YUMMY” CAN’T WAIT TO MAKE IT:)
What beautiful photos. I love how you sliced the acorn squash. What a simple, elegant presentation!
EASY, FAST, CUTE!
Well not super fast BUT YOU KNOW WHAT I MEAN!!
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.
Love the photos! Keep up the yummy work!
This sounds so freaking yummy. Love it!
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!!
Sounds and looks fantastic! Now I’m super hungry :)
mmmm i love acorn squash! i love the scalloped edges of it… adorable! anyways, this sounds really good. :)
I love all squash, especially the Carnival Squash!
My question for this recipe is….DO you eat the green skin?
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!
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?
Yep! You can totally use honey…hope you try it out! :)
they are delicious. Enjoy!