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maple roasted acorn squash slices stacked on a brown plate with a blue background

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 241 kcal

Ingredients
  

  • 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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