Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices. 

Maple Roasted Acorn Squash Recipe - Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices. // addapinch.com

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.

Maple Roasted Acorn Squash Recipe - Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices. // addapinch.com

Here’s my Maple Roasted Acorn Squash recipe. I hope you love it!

Maple Roasted Acorn Squash Recipe

5 from 10 votes
Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

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

Calories: 201kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 789mg | Fiber: 3g | Sugar: 12g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




20 Comments

  1. 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

  2. 5 stars
    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!

  3. 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!!!!

  4. 5 stars
    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.

  5. 5 stars
    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!