Name: Maple Roasted Acorn Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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; fried sage leaves, optional

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

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.

Butter and maple syrup in a bowl for acorn squash.

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.

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.

Top with fried sage, if using, and serve.

Roasted acorn squash topped with sage and salt ready to be served.

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.

A platter of maple glazed roasted acorn squash up close.

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:

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

Hungry for more?

Subscribe to never miss a recipe.

Email Pin Tweet Share Yummly

Maple Roasted Acorn Squash

5 from 5 votes

PRINT RECIPE Pin Recipe

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!

RECIPE BY Teri & Jenny

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 4

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.

NOTES

Tips and Tricks for Perfectly Roasted Acorn Squash

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Calories: 210kcal Carbohydrates: 25g Protein: 1g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.2g Cholesterol: 15mg Sodium: 878mg Potassium: 421mg Fiber: 2g Sugar: 12g Vitamin A: 570IU Vitamin C: 12mg Calcium: 60mg Iron: 1mg

KEYWORD: squash recipes, thanksgiving side dishes

COURSE: Side Dish