This simple 5-ingredient Maple Roasted Acorn Squash is the perfect side dish to enjoy around the holidays!
It’s oven roasted until perfectly tender. Maple syrup accentuates the natural sweetness of acorn squash, and adds the perfect layer of caramelization. So good!
This maple roasted acorn squash recipe is prep-ahead friendly, and easy to make!
You’re going to love this maple roasted acorn squash! It’s one of my go-to side dishes, especially for the holidays. It’s super simple, easy to make, and delicious!
Roasting acorn squash caramelizes its natural sugars, bringing out its deep, nutty, and slightly sweet flavor. The addition of maple syrup accentuates that natural sweetness – it’s incredible!
Roasting is a great way to enhance the flavor of food. I even roast butternut squash before making my Roasted Butternut Squash Soup and Butternut Squash Risotto. Other recipes that I like to make using this technique are Roasted Delicata Squash and Roasted Butternut Squash and Brussels Sprouts.
I prefer roasting acorn squash slices rather than halves because it cooks faster. Additionally, slicing allows for more caramelization around the edges and on both sides. The more caramelization, the better!
Most importantly, use 100% pure maple syrup, so NOT pancake syrup. Trust me, it makes a huge difference.
Why we LOVE this maple roasted acorn squash recipe:
- Great way to use seasonal produce. Fall flavors are the best!
- Easy: Prep takes just 10 minutes or less. Roasting takes less than 30 minutes.
- Simple: Just 5 ingredients needed. Simple is good.
- Flavor: Roasting enhances its natural sweetness and nutty flavor, and the maple syrup intensifies that sweetness.
- Texture: Perfectly tender and caramelized. You can even eat the skin. It’s so good!
Jump to:
How to Pick a Good Acorn Squash
- Look for ones with a smooth exterior and a dull rind. If it’s too shiny, it’s not ripe yet.
- It should feel heavy and firm for its size.
- The color should be both green and yellow, but avoid ones with too much yellow as this indicates they are overripe.
- Avoid ones that have soft spots.
Tips for Slicing Acorn Squash
First things first, let’s talk about how to pick and slice a whole acorn squash. I promise, it’s super easy! I have a visual tutorial below, but before we do that, this is what you need to know:
- Recommended tools: Use a sharp knife. I use this J.A. Henckels chef’s knife (I swear, it hasn’t lost its sharpness after years of use). You can also use a knife sharpener. Also, use a sturdy wooden cutting board, which is better for knives’ durability.
- If the knife gets stuck in the center of the squash, try not to pull it out. Just continue to push it downwards to split it in two. Obviously, be very careful.
- Slicing lengthwise will get that “floral” pattern from the wavy ridges.
- Cut to about the same size for even cooking.
- Don’t slice them too thin (will not hold their shape) or too thick (will not cook in time). The ideal thickness is about ½ inch thick.
Now that you are equipped with all the information, let’s move on to the ingredients and the step-by-step instructions!
Ingredient Notes
You only need 5 ingredients to make this maple roasted acorn squash recipe! Here are a few ingredient notes. Per usual, the quantities can be found in the recipe card down below.
- Acorn squash: To serve 4 to 6 people, use 2 small acorn squash. Or 1 large one.
- Olive oil: Use good quality olive oil.
- Kosher salt and pepper for seasoning
- Maple syrup: Opt for pure maple syrup for a rich, authentic flavor (NOT pancake syrup).
Step-by-Step Tutorial
Roasted acorn squash is such an easy side dish to make, perfect for the holidays. Simple but incredibly delicious. Here is a quick step-by-step tutorial.
Step 1 | Cut acorn squash
First of all, preheat your oven to 425 degrees F.
- Cut the squash into half lengthwise. Use a very sharp chef’s knife.
- Scoop out the seeds.
- Cut each half into halves again.
- Slice into even ½ inch thick slices.
Step 2 | Season and roast
On a large sheet pan (or two), toss the acorn squash slices in olive oil, salt, and pepper. Lay them flat, do not overcrowd. Roast in a preheated oven for about 18 minutes, until they start to tenderize.
Step 3 | Brush with maple syrup
Remove from the oven, and lower to 400 degrees F. Brush the slices generously with maple syrup on both sides. You can also drizzle with some melted butter on top. Return to the oven, and roast for another 8 to 10 minutes until caramelized and tender. Serve immediately.
Tip: To add extra flavor, mix in spices – cinnamon, paprika, fresh herbs, etc – with the maple syrup.
Make Ahead and Storage
I’d recommend roasting acorn squash the same day you plan to serve it. When stored overnight, it can get soggy.
You can, however, do some prep work ahead of time! Cut it into slices and store it in a container or resealable bag for up to 3 days. When you’re ready to cook, simply roast it according to the directions.
Leftovers can be refrigerated in a sealed container for up to 3 days. Reheat in a preheated oven at 375 degrees F for 10 minutes or in the air fryer. Microwaving can make them very soggy.
You can also use leftovers to make my cozy Fall Harvest Salad, or add it to my mom’s favorite Kale Apple Salad!
Recipe Variations
We always like to change it up over here! Here are some ideas on how you can tweak this recipe:
- Spices and herbs: Mix in a little bit of cinnamon to the maple syrup for extra cozy fall flavors! Other spices you can add are a pinch of cayenne pepper, smoked paprika, or fresh herbs.
- Add butter! Drizzle some melted butter along with the maple syrup 10 minutes before it’s done.
- If needed, you can use honey or brown sugar instead of maple syrup. But I personally prefer maple syrup.
- Make it in the air fryer! Air fry at 375 degrees F for 10 to 12 minutes, flipping halfway through. Brush with maple syrup during the last 5 minutes. Air fry in batches, making sure they are arranged in one single layer.
- Roast squash halves instead of slices. This will require roasting for about 35 minutes at 425 degrees F.
Pairing and Serving Ideas
Roasted acorn squash is a very approachable side dish that goes so well with almost any holiday main. My favorite main dishes are Slow Cooker Turkey Breast, Roast Brined Turkey, and Brown Sugar Glazed Ham.
Other great sides that make great pairings are my favorite Cast Iron Cornbread, Roasted Garlic Mashed Potatoes, and Bacon Green Beans. For cheesy sides, try this Cauliflower au Gratin!
If you’re into all things squash, definitely try these recipes:
Recipe FAQs
Yes. When roasted, it softens beautifully and it’s delicious!
I’d recommend adding during the last 8 to 10 minutes, otherwise it can burn. That is the perfect amount of time for it to caramelize.
Yes, absolutely.
Yes! Air fry at 375 degrees F for 10 to 12 minutes, flipping halfway through. Brush with maple syrup during the last 5 minutes. Do it in batches, making sure they are arranged in one single layer.
I would not recommend it. I’ve tried freezing it before, and it always turns too soft and mushy.
This recipe was originally published in 2020 and updated in October 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- How to pick a good acorn squash: Look for one with a smooth, dull rind that is not too shiny. It should feel heavy for its size, with no soft spots. The colors should be green and yellow. If the rind is too yellow, the squash is overripe.
- Use a sharp chef’s knife and a sturdy wooden cutting board. It will be so much easier and safer.
- Cut into uniform ½-inch thick slices to ensure even cooking.
- Add the maple syrup during the last 8 to 10 minutes. If you add it too early, it will burn.
- For an added buttery taste, feel free to drizzle some melted butter along with the maple syrup.
- Use good quality pure maple syrup. Don’t use pancake syrup.
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Maple Roasted Acorn Squash
Ingredients
- 2 small acorn squash
- Olive oil
- ¼ cup maple syrup - plus more to taste
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Slice squash: Cut squash in half lengthwise. Scrape off the seeds with a spoon. Then, cut each half into halves again. Slice into even ½ inch thick slices.
- Arrange the sliced squash on a very large sheet pan in a single layer without overcrowding (you may need to use 2 sheet pans). Drizzle generously olive oil. Sprinkle with salt and pepper evenly and toss to combine. Tip: Overcrowding leads to steaming rather than roasting, so use 2 sheet pans if needed.
- Roast for 18 minutes or until almost tender.
- Remove from the oven. Reduce oven temperature to 400 degrees F. Brush squash with maple syrup on both sides.
- Then, return to the oven and roast for another 8 to 10 minutes or until caramelized. Serve immediately. If desired, brush with more maple syrup. Enjoy!
Notes
- Use GOOD quality pure maple syrup. Don’t use pancake syrup.
- How to pick a good acorn squash: Look for one with a smooth, dull rind that is not too shiny. It should feel heavy for its size, with no soft spots. The colors should be green and yellow. If the rind is too yellow, the squash is overripe.
- Use a sharp chef’s knife and a sturdy wooden cutting board to cut the squash.
- Optional: For a fragrant buttery taste, drizzle some melted butter along with the maple syrup 10 minutes before it’s done.
- Prep ahead: Slice the acorn squash up to 3 days ahead. When ready to cook, season and follow roasting directions.
- Leftovers can be refrigerated for 3 to 5 days.
- I would not recommend freezing this dish. It will get soggy.
- Maple syrup: Honey or brown sugar.
- This recipe will also work with butternut squash.
Olivia says
Delicious! Will be making this again. Thank you!
Abby says
Yummy Thanks again for Yummy acorn squash!!