Maple Roasted Acorn Squash

This is the BEST maple roasted acorn squash cooked in the oven. With a slightly sweet and savory flavor, these oven roasted acorn squash slices are a great vegetarian dish for your holiday table.

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

I love roasting all types of root vegetables and squash and it's one the best things during the Fall season. Acorn squash is mild with a slightly sweet and nutty flavor. This roasted acorn squash is a great recipe that uses simple ingredients, but has big flavor.

This sliced maple acorn squash is an easy side dish for your Thanksgiving table alongside roast turkey, cornbread sausage stuffing and roasted brussels sprouts.

🍁 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.
• 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, use a sharp knife to cut the whole squash in half horizontally on a cutting board. Next, use a spoon to scoop out the cavity of each squash and then discard the seeds and the insides of the squash.

Cut the acorn squash halves into approximately one inch thick slices. Lay the slices on two sheet pans lined with parchment paper or foil.

In a small bowl, whisk together the melted butter, olive oil, maple syrup, allspice and kosher salt. Using a pastry brush, generously brush the slices on both sides with the maple butter mixture.

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

Transfer the maple-roasted acorn squash to a serving platter and enjoy!

⭐ Expert tips

• Be carefully when cutting the squash as they are thick and can be hard to cut into. Always cut on a flat surface, use a sharp knife and keep a tight grip on the handle of the knife.
• Cut the acorn squash into slices that are approximately the same length and thickness so they all cook evenly in the oven.
• The best way to get the squash to roast evenly is to make sure they are in an even layer, leaving a little room in between the slices, on the baking pan.
• 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 easy roasted acorn squash is a great side dish to prepare ahead of time. Cut, slice and baste the acorn squash up to 12 hours ahead of time. Store on the sheet pans wrapped tightly in plastic wrap 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 simple side dish 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

📖 Recipe

Maple Roasted Acorn Squash

Amanda

This is the BEST maple roasted acorn squash cooked in the oven. With a slightly sweet and savory flavor, these oven roasted acorn squash slices are a great vegetarian dish for your holiday table.

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 squash into even slices 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 recipe would also work with sweet potatoes, butternut squash or pumpkin.
• Vegan/Dairy Free - Replace the butter with extra olive oil for a plant based butter substitute to make this recipe vegan and dairy free.
• 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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