Glazed in maple and roasted to perfection, Roasted Acorn Squash is an easy side dish with impressive results. The acorn squash becomes fork-tender with caramelized edges and the sweet and savory glaze amplifies the natural nutty flavor of the squash.
When you are looking for a quick and easy fall side dish that feels special, roasted acorn squash is the answer! Sweet, savory, and irresistibly nutty, it takes just minute to prep, yet is impressive enough to deserve a spot on your Thanksgiving menu.
Kristen’s Keys for Roasted Acorn Squash
For the best version of roasted acorn squash, pay attention to a few pro-tips.
- Select a heavy, dark green acorn squash. Pick a squash that feels heavier than it looks and has a dry, matte, dark-green rind. A little orange or yellow is totally fine, but skip any with cracks or shiny skin.
- Don’t peel it. The peel softens in the oven and adds a nice texture to the dish. Not to mention, cuts down on prep!
- Use parchment paper. The maple syrup caramelizes beautifully, but it is also sticky! Parchment makes cleanup a breeze.
- Avoid crowding the pan. Too many slices piled up will steam instead of roast, which prevents caramelization. If needed, use two pans.
5-Star Reader Review
Just made this and it was FANTASTIC! Sprinkled w sea salt and brown sugar to serve. Perfect for fall; practically a dessert so delicious. -Ana ⭐⭐⭐⭐⭐
How to Make Roasted Acorn Squash with a Maple Glaze
Think of this step-by-step section as me in the kitchen with you giving you tips along the way so you can achieve perfectly caramelized acorn squash.
Step One: Slice Acorn Squash
Cut the squash in half, scoop out the seeds, then slice into 1-inch thick crescent shapes. Thicker pieces take longer and won’t caramelize as well, so aim for close to 1 inch for even cooking and golden edges.
👉🏻Struggle to cut acorn squash? Microwave it for 1-2 minutes to soften the skin. It won’t affect the roasting time, but makes it much easier to slice.
Step Two: Season Squash
Toss the slices of acorn squash with olive oil, maple syrup, and seasonings. You want to ensure the seasonings coat each slice to maximize the flavor.
👉🏻Vary the seasonings. If you aren’t in the mood for a smoky maple glaze, this is when you have the option to change up the seasonings to make this dish uniquely yours.
Step Three: Roast Acorn Squash
Spread the Acorn squash out onto a sheet pan lined with parchment paper, leaving space for air to circulate. Roast for 20 minutes, flip and continue to roast until the squash is fork-tender and the edges are slightly browned and caramelized.
Serving Suggestions
This maple roasted acorn squash pairs beautifully with holiday spreads and yet is suitable for weeknight dinners. But don’t stop there! Tuck it into salads or rice bowls for added flavor and texture.
Recipe Modifications
- Keep it simple: Skip the maple syrup and paprika; just use olive oil, salt, and pepper. Or swap in seasoned salt or adobo seasoning for a flavorful shortcut.
- Spice it up: A pinch of cayenne boosts the warmth without overpowering the maple.
- Pumpkin spice twist: Replace the paprika with pumpkin pie spice for a cozier, sweeter version.
- Cinnamon-brown sugar version: Mix brown sugar, cinnamon, olive oil, and salt for an even sweeter spin.
- Go savory: Use olive oil, salt, pepper, and fresh thyme. Finish with parmesan for a salty, cheesy edge.
- Try other squash: Carnival and delicata squash both work beautifully with the same method.
More Delicious Squash Recipes
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Preheat oven to 400℉ (200℃). Line a rimmed baking sheet pan with parchment paper.
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Wash and pat dry the acorn squash. Trim the top and bottom off, then slice the acorn squash in half through the middle with a sharp knife. Scoop out the seeds with a spoon or ice cream scoop and discard. Lay the cut squash halves on its flat side, then cut into 1-inch thick slices.
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In a large mixing bowl, combine the sliced acorn squash with 1 tablespoon extra virgin olive oil, 1 tablespoon pure maple syrup, 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, and ½ teaspoon freshly ground black pepper. Toss to evenly coat the squash with the seasonings.
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Lay squash slices evenly on the prepared baking pan, being careful to not crowd the pan. (Use two sheet pans if needed!)
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Roast for 20 minutes. remove from the oven, flip, and then return to the oven to continue roasting for an additional 15-20 minutes, or until tender and the edges are golden and caramelized.
Smoked Paprika: If you don’t have smoked paprika, use regular paprika. Or omit it for a sweeter version of roasted squash.
Storage: Store leftovers in an airtight container for up to 4 days. To reheat, roast at 400°F for 7-10 minutes. This keeps the edges caramelized and prevents that sad, soggy microwave texture.
Calories: 88kcalCarbohydrates: 14gFat: 3gSodium: 585mgPotassium: 396mgFiber: 1gSugar: 3gVitamin A: 640IUVitamin C: 11.9mgCalcium: 41mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
