Maple Roasted Acorn Squash Recipe
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Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices.
If you are looking for a side dish that is just as beautiful to look at as it is to make, then this acorn squash is just what you need! With just a few ingredients, this dish is everything there is to love about squash – sweet, tender, and delicious!
For years, I sliced my acorn squash in half, scooped out the pulpy insides and then cut it into small wedges to roast. Finally, one day it occurred to me to make a whole slice and remove the center with a cookie cutter to make this bloom shape. Don’t you think it would be absolutely perfect for a ladies’ luncheon?
Ready in about 30 minutes, I drizzle the slices with a little bit of olive oil and maple syrup. Then, I sprinkle them with salt and pepper and roast them in the oven until they are fork tender and fragrant.
Here’s my Maple Roasted Acorn Squash recipe. I hope you love it!
Maple Roasted Acorn Squash Recipe
Ingredients
- 2 small acorn squash, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400º F.
- Cut center pulpy portion of acorn squash from each slice, removing pulp and seeds. Set aside for another use or discard. Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and maple syrup over acorn squash slices. Sprinkle with brown sugar, salt and pepper.
- Roast until fork-tender and fragrant, about 25 minutes. Remove from oven and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I am going to try this for Thanksgiving! Thanks for the idea! I just hope I have the hand strength to cut all the pieces. It’s definitely not a Veg that is easy to cut. LOL
It isn’t! It gives you a good work out. xo
This may be a silly question, but I’m assuming you discard the peel rather than eating?
Not silly at all, Brenda. I do discard the peel. Hope you enjoy this!
Excellent recipe! Perfect for acorn squash, and so easy- thank you!
Wonderful to hear this, Wendy! Thanks! xo
Just came across this while googling “how long to bake acorn squash at 400 degrees” and just LOVED the pretty way you cut the squash! I’d already sliced mine in wedges, but I will DEFINITELY use your cut the next time I prepare this for my granddaughters! Thanks for sharing this with all of us!
Oh thanks so much, Barbara! Hope your granddaughters enjoy it! xo
Wonderful recipe – i made a couple of changes; I cut acorn squash in wedges (~1 1/2″) and omitted brown sugar and it was delicious. Definitely a keeper easy & tasty recipe! Thank you!!!!
Happy Thanksgiving, Robyn.
Such an easy and delicious recipe! Can’t wait to try it. Happy thanksgiving! 🙂
When I do acorn or butternut squash, I cut them in half, scoop out the seeds, and put in my crockpot with a bit of water. I cook on high for three hours or so, until they are forkable. With the acorn I don’t do seasonings or butter as the squash is very moist. I pat the insides dry, then either serve as the half, or scoop the pulp out. Either way I add a pat or two of butter (the real stuff) and cinnamon and a pinch of nutmeg, and if felling decadent I add some cream (also the real stuff) to the pulped.
I will try yours in a few weeks – it looks really good.
I’ve always wanted to try acorn squash but didn’t know how to fix them. Thanks for sharing. : )
Robyn,
I love reading your recipes, and I’m sure they are delicious. I have made your pumpkin pie recipe for Thanksgiving but haven’t sampled it yet. Of course, I’m going to wait until Thanksgiving Day but it’s hard! It smells so good, and I know it will be delicious so it gets 5 stars! I can’t wait to try more of your recipes. Thanks for sharing and Happy Thanksgiving!