Maple Roasted Acorn Squash is an easy side dish with very little prep work involved. Roasted with butter and real maple syrup this is the perfect sweet and savory side dish.
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Why We Love Maple Roasted Acorn Squash
- Very easy recipe to make. Only requires 4 simple ingredients and a few minutes to prep and get in the oven.
- Has a little bit of savory flavor and the perfect amount of sweet syrup to make this a great side dish.
- Is a comforting side dish that pairs well with any entrée or protein.
- A great way to use up some extra acorn squash from the garden or famers market.
Maple Roasted Acorn Squash Ingredients
- Acorn Squash
- Salt: this helps flavor the flesh of the squash while it roasts. It is essential that you salt the squash.
- Pure Maple Syrup: Only use real, pure maple syrup. If you prefer you could substitute with a few tablespoons of brown sugar.
- Salted Butter: You can use use unsalted butter, just add an extra pinch of salt to the butter and maple syrup mix.
- Variations: If you like you can also add some other spices and seasonings. We also really like a little cinnamon on our squash. You could also add some herbs like thyme, parsley or rosemary as well as herbs de Provence or even everything bagel seasoning .
This maple-roasted acorn squash is the perfect side dish for the fall season.
How to Make Maple Roasted Acorn Squash
- Heat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil. Grease the paper or foil with some nonstick cooking spray.
- Using a sharp knife, carefully cut the whole squash in half lengthwise on a cutting board. Scoop out the seeds and discard or save to roast later.
- Sprinkle the flesh with salt and place squash halves cut sides down on the prepared sheet pan.
- Roast squash for 30 minutes.
- While the squash is roasting, melt butter in microwave safe bowl. Whisk the melted butter together with the maple syrup.
- Once the squash is done roasting, carefully turn it over on the pan and drizzle the top and cavity of each squash with the butter and maple syrup.
- Return squash to oven and roast another 25-30 minutes until the squash is fork tender. The size of the squash will determine how long it will take in the oven.
- Let squash rest 5 minutes before serving.
- Serve as is, place squash on serving platter or scoop out the flesh and add to serving bowl.
How to Make Easy Roasted Acorn Squash Slices
If you want to make this side dish quicker, you can roast the squash in slices. It cuts the bake time in half and makes the presentation extra pretty. Pretty enough for any holiday table.
First, cut the squash horizontally and scoop out the seeds. Then, cut the squash into 1 inch thick slices. Place in single layer on two parchment lined or aluminum foil covered rimmed baking sheets.
Sprinkle all the squash slices with salt. Then using a pastry brush, brush the mixed melted butter and maple syrup over both sides of the squash slices. Or you can drizzle it too.
Roast in 400°F preheated oven for 15 minutes. Flip the acorn slices and rotate the pans in the oven. Then roast for another 10-15 minutes until the acorn slices are fork tender.
What to Serve with Squash
Here are some of our favorite entrees and protein dishes to serve with this delicious sweet and savory side dish.
- Herb Roasted Spatchcock Chicken
- BBQ Meatloaf
- Oven Fried Chicken Legs
- Homemade Shepherd's Pie
- Grilled Spiced Pork Chops
Looking for more squash recipes? Try this yummy and easy Roasted Spaghetti Squash Recipe! We also really love this Turkey Stuffed Acorn Squash.
Storing Roasted Acorn Squash
Storing: Store any leftover roasted squash in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the squash in the microwave until warmed through. Or add leftover squash to a baking dish and cover with aluminum foil and reheat in oven at 350°F until warmed through.
Freezing: Cooked acorn squash can also be frozen. Add any cooled leftover squash to a freezer safe airtight container, label, date and freeze. It will last in the freezer for at least 3 months.
Thawing: Thaw the squash in the fridge overnight and reheat when ready to enjoy. The quality isn't as good as enjoying fresh, but it is still really yummy. Its perfect for making a squash soup.
Tips for Roasted Acorn Squash Recipe
- Pick a good squash to use. Pro Tip: Make sure the squash feels a little heavier than it looks, has no soft spots, and has one orange spot where the squash was sitting as it ripened. The orange spot is also a good indicator that the squash was picked at the right time.
- Make sure the oven is preheated. 400°F is the ideal temperature. It will allow the sugar in the squash and maple syrup to caramelize and not burn.
- Do not forget to season the squash with salt. It will be the only opportunity to really give the flesh a lot of flavor. Plus the salt really brings out the flavor in the maple syrup.
FAQs About Acorn Squash
Best way to cook acorn squash is to roast in a 400°F oven with some salt and butter or olive oil. You can flavor it however you like after that. You can add some more sweetness like maple syrup or you can add some herbs like parsley, thyme or rosemary. Roast the squash cut side down for 30 minutes, then flip the squash to be cut side up. Season and roast another 25-30 minutes until fork tender.
I do not remove the skin before cooking acorn squash. It helps hold the flesh in tact while it cooks. Once the squash is done cooking, you can remove the skin and discard. The skin is edible, however I'm not a fan of it so I discard it.
Bake acorn squash cut side down first. This will help keep moisture in the squash but also develop some caramelization on the edges of the squash. Flip the squash to cut side up half way through the roasting time so you can season and flavor the flesh.
More Roasted Vegetable Recipes:
- Lemon Garlic Asparagus
- Parmesan Potatoes
- Broccoli and Cauliflower
- Potatoes and Green Beans
- Brussels Sprouts
- Crispy Potatoes
- Corn on the Cob with Husks
- Easy Carrots
- Garlic Parmesan Brussels Sprouts
- Ranch Potatoes
Maple Roasted Acorn Squash
Ingredients
- 2 large acorn squash
- 1 teaspoon salt
- ¼ cup pure maple syrup
- 2 tablespoons salted butter
Instructions
- Heat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil. Grease the paper or foil with some nonstick cooking spray.
- Using a sharp knife, carefully cut the acorn squash in half lengthwise. Scoop out the seeds and discard or save to roast later.
- Sprinkle the flesh with salt and place squash halves cut side down on the prepared baking sheet.
- Roast squash for 30 minutes.
- While the squash is roasting, melt butter in microwave safe bowl. Whisk the melted butter together with the maple syrup.
- Once the squash is done roasting, carefully turn it over on the pan and drizzle the top and inside with the butter and maple syrup.
- Return squash to oven and roast another 25-30 minutes until the squash is fork tender. The size of the squash will determine how long it will take in the oven.
- Let squash rest 5 minutes before serving. Serve as is, or scoop out the flesh and add to serving bowl.
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