Maple Roasted Acorn Squash Recipe

This roasted acorn squash recipe is a simple, elegant fall side dish. Seasoned with maple syrup and cozy herbs, it’s deliciously sweet and savory.

Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best.

So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. Roasted with salt, pepper, herbs, and just a touch of maple, the squash is creamy and tender, with a cozy sweet and savory flavor. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something delicious and simple. ?

How to Cook Acorn Squash

My method for how to cook acorn squash is easy. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work:

• First, halve and seed the squash. Cut them in half lengthwise and use a spoon to scoop the seeds out of each half.

• Next, get them ready to bake. Spread the squash halves on a baking sheet with their cut sides facing up. I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks.

• Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper. Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary.

• Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.

Roasted Acorn Squash Serving Suggestions

This baked acorn squash is one of my favorite simple fall side dishes. It’s good with your favorite protein any night of the week. It would be an excellent choice for your winter holiday meal or Thanksgiving dinner next to your mashed potatoes and green bean casserole.

Alternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce. If you’re looking for more main dish acorn squash recipes, try stuffing it! Fill it with a quinoa salad, black beans and quinoa, or spiced chickpeas and chimichurri.

More Winter Squash Recipes

If you love this roasted acorn squash recipe, try cooking another variety of winter squash! Here are a few of my favorite recipes to get you started:

Maple Roasted Acorn Squash

 

Author: Jeanine Donofrio

Recipe type: Side dish

• 3 acorn squash, halved and seeded
• Extra-virgin olive oil, for drizzling
• Maple syrup, for drizzling
• Chopped fresh sage and/or rosemary
• Sea salt and freshly ground black pepper

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the acorn squash halves on the baking sheet cut-side up. Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash and roast until tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
3. Season to taste and serve hot as a side dish, or pair it with herbed farro to make it a meal.

For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into ½-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.

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