This simple and delicious Maple Roasted Acorn Squash is a great side dish that everyone will love. It takes about 30 minutes to make and it’s full of savory and sweet flavors. Plus, it only requires very few ingredients and it is prep-ahead friendly.
I hope you’ve been enjoying time with friends and family during the holidays lately. I meant to post this maple roasted acorn squash recipe a few weeks ago, but life just got so busy. Still, I want to share this recipe with you today because it is SO GOOD. Better late than never!
This maple roasted acorn squash dish is one of the simplest, yet most delightful side dishes ever. Just imagine…tender and golden brown acorn squash slices, roasted with pure maple syrup until caramelized. So delicious!
It’s the perfect combination of sweet and savory, and a great seasonal and comforting recipe. There’s just something really cozy about cooking with acorn squash and maple syrup around this time of the year.
Simple cooking is the best, especially when it comes to roasting vegetables. This maple roasted acorn squash recipe calls for only a few ingredients, many of which you may have at home already.
To give you an idea of the ingredients, here is a quick overview:
- Acorn squash: I used two medium ones. Make sure to wash them really well before using.
- Olive oil: A few drizzles.
- Maple syrup: Use your favorite, good quality maple syrup.
- Salt and pepper
If you want to prep ahead, you can cut and slice the acorn squash, and store it in a resealable bag or container for up to 5 days.
How to Make It
Making maple roasted acorn squash is super easy, especially if you already pre-cut the acorn squash in advance.
Here are the core steps to give you an idea. Details can be found in the recipe card down below, per usual.
- Cut the acorn squash: More instructions on how to cut an acorn squash below. This can also be done ahead.
- Drizzle with olive oil and season with salt and pepper.
- Roast: At 425 degrees F for about 15-18 minutes or until tender.
- Brush with maple syrup and return to the oven: Reduce the temperature to 400 degrees F first. Brush with maple syrup and return to the oven to roast for another 5 minutes or so. Don’t leave it in too long or the maple syrup could burn.
Serve the maple roasted acorn squash immediately. It tastes so much better when it’s warm and nicely caramelized. You’ll love it!
How to Cut Acorn Squash
First of all, make sure you have a sharp knife to cut the acorn squash. It will make cutting the squash a lot easier.
To cut and slice an acorn squash for this recipe:
- Cut off the bottom tip and the top stem
- Cut the acorn squash in half, from top to bottom
- Scrape off the seeds with a spoon
- Lay each half flat and slice it about half inch thick or so
I love serving maple roasted acorn squash with these main dishes:
- Turkey Roulade with Sausage Stuffing
- Lemon Rosemary Roast Chicken
- Orange Glazed Turkey Breast
- Roast Beef Tenderloin
It is so delicious and easy to make too! It’s on my regular dinner rotation, especially when it’s in season.
Thanks for reading, and I hope you love this recipe as much as I do!
Tips for Success
- To save time, pre-slice the acorn squash up to 5 days in advance and store in the fridge in a resealable bag.
- Don’t overcrowd the sheet pans. The acorn squash slices need space to roast. Otherwise, they will steam instead.
Maple Roasted Acorn Squash
Making maple roasted acorn squash is so easy! It only requires a handful of ingredients and takes 30 minutes to make. The maple roasted acorn squash comes out so delicious, full of sweet and savory flavors.
- 2 medium acorn squash
- Olive oil
- ¼ cup maple syrup (or to taste)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Preheat oven to 425 degrees F.
Slice the ends off of each acorn squash, and then slice it in half from top to bottom. Scrape off the seeds with a spoon. Once the seeds are removed, cut into about half inch thick slices. Arrange on a large sheet pan (or 2 sheet pans), without overcrowding the pan.
Drizzle with olive oil, about 2-3 tablespoons per acorn squash. Sprinkle with salt and pepper evenly.
Roast for 15-18 minutes or until tender.
Remove from the oven and reduce temperature to 400 degrees F. Brush the acorn squash slices with some maple syrup. Then, flip each slice and brush the other side with maple syrup. Return to the oven and roast for another 5 minutes (at 400 degrees F) until caramelized. Note: you may not need all the maple syrup. Don't leave it in for too long or the maple syrup could burn.
Serve immediately. If desired, brush with more maple syrup. Enjoy!
- Special equipment: large sheet pans, brush, sharp knife.
- Prep-ahead: You can slice the acorn squash up to 5 days in advance. Store the sliced squash in a resealable bag in the fridge until ready to cook.