The BEST Maple Roasted Acorn Squash

This is the BEST maple roasted acorn squash cooked in the oven. Slightly sweet and savory, these oven roasted acorn squash slices are a great vegetarian side dish!

this recipe!

This post was originally published in November 2017 and has been updated for content.

I love roasting all types of root vegetables and squash, especially during the Fall. These roasted acorn squash slices with maple syrup are great for Thanksgiving alongside roast turkey, for the holidays with roasted brussels sprouts or on top of a big green salad for lunch!

🍁 Ingredient notes

• Acorn squash - Acorn squash is a winter squash that is popular in the Fall and gets its name because of its acorn shape. This recipe would also work with sweet potatoes, butternut squash or pumpkin as a substitute.
• Maple syrup - I recommend using pure maple syrup for this recipe. It's less sugary and has a more pure maple flavor that will work better for roasting the squash.

📋 Substitutions and variations

• Vegan/Dairy Free - Replace the butter with extra olive oil or your favorite plant based butter substitute to make this recipe vegan and dairy free.
• Extra Spice - Add a ½ teaspoon of ground cinnamon or smoked paprika for extra spice.
• Spicy - Add ¼ teaspoon of crushed red pepper flakes to make this dish spicy.
• Nuts - Sprinkle ¼ cup of chopped pecans, walnuts or almonds on the squash after roasting for extra crunch.

🔪 Step by step instructions

First, cut the acorn squash in half horizontally and use a spoon to scoop out the seeds. Cut the acorn squash halves into slices that are approximately one inch thick. Lay the slices on two sheet pans lined with parchment paper or foil.

In a small bowl, whisk together the remaining ingredients and using a basting or pastry brush, generously brush the slices on both sides with the maple syrup mixture.

Roast the maple covered squash slices in a 375˚ oven for 15 minutes. Flip the slices and rotate the pans on the racks in the oven. Roast for an additional 15-20 minutes until they are fork tender.

⭐ Expert tips

• Cut the acorn squash into slices that are approximately the same length and thickness so they all cook evenly in the oven.
• Place them in an even layer, leaving a little room in between the slices, on the sheet pan. This will make sure they are able to roast evenly.
• Don't forget to flip the slices half way through cooking time so they have a chance to brown on each side. You will want to rotate the pans on the racks in the oven too, so that each pan cooks evenly.

💭 Frequently asked questions

🥘 Alternative cooking methods

Air Fryer - Cook the roasted acorn squash slices in an air fryer at 350˚ for 20-25 minutes until fork tender.

⏲️ Make ahead instructions

This dish can be prepared up to 12 hours ahead of time. Cut, slice and baste the acorn squash on the sheet pans with the maple syrup mixture. Wrap the sheet pans tightly in plastic wrap and store in the refrigerator until cooking time.

🥡 Storage suggestions

Leftover roasted squash can be stored in the refrigerator in an airtight container for 3-5 days. Roasted squash can also be stored in the freezer in an airtight container for two months. Thaw frozen squash completely before reheating in the oven or microwave.

For a quick overview of this recipe, check out my web story for this roasted acorn squash with maple syrup.

🥗 More easy side dishes

If you loved this recipe for maple roasted acorn squash, check out these other easy side dishes that I know you will love too!

• Crispy Potato Wedges
• Herb Roasted Sliced Potatoes
• Baked Asparagus

Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

📖 Recipe

The BEST Maple Roasted Acorn Squash {in the Oven}

Amanda

This is the BEST maple roasted acorn squash cooked in the oven. Slightly sweet and savory, these oven roasted acorn squash slices are a great vegetarian side dish!

4.75 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 241 kcal

Ingredients

  

1x2x3x

• 2 large acorn squash
• 4 Tablespoons unsalted butter melted
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 teaspoon ground allspice
• 1 teaspoon kosher salt

Instructions

 

• Preheat the oven to 375˚ and line two sheet pans with parchment paper or foil.
• Cut the acorn squashes in half horizontally and use a spoon to scoop out the seeds.
• Cut the halves into slices, that are approximately one inch thick and arrange them on the prepared sheet pans in an even layer. 
• In a small bowl, whisk together the melted butter, olive oil, maple syrup, allspice and salt.
• Using the basting or pastry brush, generously brush each squash slice on both sides with the maple syrup mixture. 
• Roast the squash in the preheated oven for 15 minutes. Flip the slices over and rotate the pans on the racks in the oven. Roast for an additional 15 - 20 minutes until fork tender.

Notes

• Cut the acorn squash into slices that are approximately the same length and thickness so they all cook evenly in the oven.
• Place them in an even layer, leaving a little room in between the slices, on the sheet pan. This will make sure they roast evenly.
• Don't forget to flip the slices half way through cooking time so they have a chance to brown on each side. Rotate the pans on the racks in the oven as well to help each pan cook evenly.

 

Substitutions and Variations

• Acorn squash - This particular variety of squash is a winter squash that is popular in the Fall and gets its name from its acorn shape. The skin of acorn squash is thin and completely edible and does not need to be removed before roasting. This recipe would also work with sweet potatoes, butternut squash or pumpkin.
• Maple syrup - I recommend using for this recipe. It's less sugary and has a more pure maple flavor that will work best for these roasted squash slices.
• Vegan/Dairy Free - Replace the butter with extra olive oil or a plant based butter substitute to make this recipe vegan.
• Extra Spice - Add a ½ teaspoon of ground cinnamon or smoked paprika to the maple syrup mixture for extra spice.
• Spicy - Add ¼ teaspoon of crushed red pepper flakes to the maple syrup mixture to make this dish spicy.
• Nuts - Sprinkle the roasted squash slices with ¼ cup of chopped pecans, walnuts or almonds for extra crunch.

 

Alternative Cooking Methods

• Air Fryer - Cook the roasted acorn squash slices in an air fryer at 350˚ for 20-25 minutes until fork tender.

 

Make Ahead Instructions

This dish can be prepared up to 12 hours ahead of time. Cut, slice and baste the acorn squash on the sheet pans with the maple syrup mixture. Wrap the sheet pans tightly in plastic wrap and store in the refrigerator until cooking time. 

 

Storage Suggestions

Leftover roasted squash can be stored in the refrigerator in an airtight container for 3-5 days. Roasted squash can also be stored in the freezer in an airtight container for two months. Thaw frozen squash completely before reheating it in the oven or microwave. 

Nutrition

Serving: 0.33squashCalories: 241kcalCarbohydrates: 24gProtein: 1gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 20mgSodium: 395mgPotassium: 535mgFiber: 2gSugar: 8gVitamin A: 762IUVitamin C: 16mgCalcium: 67mgIron: 1mg

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