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 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
The skin of acorn squash is thin and completely edible. You do not need to peel them before roasting and it actually helps to keep the squash together when roasting them.
🥘 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!
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.Print