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    Home » Real Food » Side Dishes » Maple Roasted Acorn Squash

    Maple Roasted Acorn Squash

    By Kristen Chidsey | 15 Comments | Published October 6, 2019 | Updated September 9, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    A little bit sweet, a little bit spicy, and every bit delicious, this roasted acorn squash with maple syrup and paprika is melt in your mouth tender and is the best way to enjoy this vegetable. This simple recipe for Roasted Acorn Squash makes a simple side dish or a perfect Thanksgiving side dish as well. This recipe for acorn squash is also vegan, gluten-free, dairy-free, and paleo friendly.

    Glazed with maple syrup and seasoned with paprika, Roasted Acorn Squash is a little bit sweet, a little bit spicy, and every bit delicious!

    Acorn Squash Slices on white platter

    Simple Yet Impressive

    Roasting acorn squash is one of the simplest ways to prepare this seasonal vegetable. However, the results are spectacular.

    Roasted Acorn is tender, sweet, and nutty. While delicious when prepared with nothing more than oil and salt and pepper, my recipe for roasted acorn squash adds maple syrup and paprika for a sweet and savory application that makes this roasted acorn squash memorable.

    My husband said that this squash recipe tasted like caramel corn to him--and I could see where he came up with that analogy. The acorn squash has a nutty bite and the maple syrup is perfectly sweet. The salt and paprika just balance this dish perfectly and allow the flavors to work harmoniously together.

    This easy recipe for acorn squash is so easy it is perfect for a weeknight meal, but yet impressive enough for your holiday dinner as well.

    Keys to Roasting Acorn Squash

    Just like Roasted Carrots, Roasted Brussels Sprouts, or Roasted Broccoli, there are a few key things to remember to achieve perfect caramelization in the time it takes the acorn squash to cook until tender.

    • Preheat your oven! Let your oven preheat fully to 400 degrees BEFORE placing the acorn squash in the oven. If you place the squash in the oven while the oven is preheating, the outer parts of the squash will cook too fast before the squash is tender.
    • 400 degrees Fahrenheit is the perfect temperature to allow the squash to caramelize without burning. DO NOT be tempted to raise the temperature of your oven to speed up the roasting.
    • Do not overcrowd the baking sheet, as this will cause the squash to steam instead of roasting. It is better to use two baking sheets if needed.
    • Flip the squash two-thirds of the way through roasting, to evenly cook the acorn squash.

    How to Prepare Acorn Squash

    • Cut the acorn squash in half crosswise.
    • Scoop out the seeds with a spoon and discard seeds and membrane.
    • Cut each squash half into half again.
    • Cut each quarter of the squash into 1-inch crescent-shaped slices.
    • Toss the slices with the oil, salt, pepper, paprika, and maple syrup.
    • Spread the squash out onto the baking sheet.
    • Roast, flipping the squash after 20 minutes, until the squash is fork tender and the edges are a bit golden and crispy.
    4 photos showing cutting acorn squash, seasoning acorn squash , and roasting squash.

    Storage and Reheating Instructions

    You can store leftover acorn squash in the refrigerator in an airtight container for up to 4 days.

    To reheat, place on a lightly greased baking sheet and roast for 7-10 minutes at 400 degrees F to warm the squash through. Roasting the squash instead of microwaving it will keep the squash from becoming soggy.

    Recipe FAQs

    What is the best way to select an acorn squash?

    When selecting an acorn squash, look for one that has a smooth, dry rind with no cracks. The rind should also be green in color, and dull, not shiny. A few spots of orange or yellow are okay, but the more green, the better. Finally, pick it up. Acorn squash should feel a bit heavier than it looks.

    Can you eat the skin of acorn squash?

    Yes! The peel of acorn squash is so thin, there is no need to peel your acorn squash before roasting. In fact, leaving the peel on the acorn squash allows it to stay intact better while being roasted. Not to mention, the skin of the acorn squash is not only edible but full of fiber and nutrients.

    Is maple syrup necessary in this recipe?

    If you need a sugar-free or low-carb-friendly recipe, simply omit the maple syrup. This recipe will result in perfectly cooked and seasoned acorn squash.

    What is the best oil to use for roasting squash?

    This recipe calls for olive oil. But feel free to use melted coconut oil in place of the olive oil for a richer acorn squash dish. Canola oil will work as well.

    Is the acorn squash spicy?

    The paprika adds a mild spice level, but not spicy as in adding heat. It helps to balance out the sweetness of the maple syrup, but you can omit it for a sweeter side dish.

    More Delicious Squash Recipes

    • Roasted Butternut Squash
    • Instant Pot Spaghetti Squash 
    • Butternut Squash Chili
    • Stuffed Acorn Squash
    • Instant Pot Butternut Squash Soup

    If you enjoyed this recipe for Roasted Acorn Squash, please be sure to leave a comment and review below.

    Roasted Acorn Squash Slices on white serving platter

    Maple Roasted Acorn Squash

    Acorn squash slices are roasted until tender with maple syrup and paprika for a sweet and savory easy side dish. 
    5 from 8 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 88kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 acorn squash sliced
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon paprika
    • 1 tablespoon maple syrup
    • ½ teaspoon freshly ground black pepper
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 400 degrees F. 
    • Wash and pat dry the acorn squash. Cut the acorn squash in half crosswise. Scoop out the seeds with a spoon and discard seeds and membrane. Cut each squash half into half again. Cut each quarter of the squash into 1-inch crescent-shaped slices.
    • Toss sliced acorn squash with olive oil, salt, paprika, and maple syrup. 
    • Lay squash slices evenly on a large baking sheet, being careful to not crowd the baking dish. 
    • Roast for 20 minutes and then flip the squash and roast for an additional 10 minutes. 

    Notes

    Oil: Feel free to use melted coconut oil or canola oil in place of the olive oil.
    Paprika: The paprika helps to balance out the sweetness of the maple syrup, but you can omit it for a sweet side dish. 
    Roasting Tips: Be sure to not overcrowd the baking dish and that the oven is preheated fully to 400 degrees. DO NOT be tempted to cook at a higher temperature to speed the process up, as this can result in burnt squash. 
    Storage: You can store leftover acorn squash in the refrigerator in an airtight container for up to 4 days. To reheat, place on a lightly greased baking sheet and roast for 7-10 minutes at 400 degrees F to warm the squash through. Roasting the squash instead of microwaving it will keep the squash from becoming soggy.

    Nutrition

    Calories: 88kcal | Carbohydrates: 14g | Fat: 3g | Sodium: 585mg | Potassium: 396mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 11.9mg | Calcium: 41mg | Iron: 0.9mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Dianne Busch

      November 15, 2020 at 4:03 pm

      How do you eat this dish? With your fingers?

      Reply
      • Kristen Chidsey

        November 15, 2020 at 6:35 pm

        I personally use a fork and knife...but have been know to pick them up and eat with my fingers too.

        Reply
    2. Ana

      October 04, 2020 at 5:08 pm

      5 stars
      Just made this and it was FANTASTIC! Sprinkled w sea salt and brown sugar to serve. Perfect for fall; practically a dessert so delicious.

      Reply
      • Kristen Chidsey

        October 05, 2020 at 6:44 am

        I love hearing you enjoyed Ana. Great idea adding brown sugar.

        Reply
    3. Maria

      November 13, 2019 at 12:06 pm

      5 stars
      This was so delicious - I ate the skin. Great the next day too, reheated in the toaster oven. I will make this on Thanksgiving.
      Thank you for sharing!!!

      Reply
      • Kristen Chidsey

        November 13, 2019 at 3:16 pm

        I am so glad you enjoyed Maria! I am glad to know you enjoyed reheated as well.

        Reply
    4. Erin

      October 13, 2019 at 11:34 am

      I love this recipe and have made it made times. I also add a sprinkle of cinnamon. Delicious!!

      Reply
      • Kristen Chidsey

        October 13, 2019 at 12:48 pm

        I am so glad you enjoy Erin 🙂

        Reply
    5. Gillian

      October 06, 2019 at 1:34 pm

      5 stars
      Hi Mindfull Mom! Happy Thanksgiving and thank you for the acorn squash recipe

      Reply
    6. Sandra

      November 23, 2018 at 3:38 pm

      5 stars
      Hubby is making this today. Can’t wait to taste it!

      Reply
      • Kristen Chidsey

        November 23, 2018 at 7:31 pm

        YAY!!! I hope you enjoy Sandra!

        Reply
    7. Katherine

      October 22, 2018 at 10:13 am

      5 stars
      What a lovely and simple side dish. The maple and paprika were amazing together!

      Reply
      • Kristen Chidsey

        October 22, 2018 at 11:11 am

        Thank you Katherine. It is a perfect sweet and savory combo!

        Reply
    8. Sarah Averett

      October 22, 2018 at 10:02 am

      5 stars
      I have been trying to find some new squash ideas! This looks like a good one!

      Reply
      • Kristen Chidsey

        October 22, 2018 at 11:12 am

        This is a PERFECT recipe for squash. Enjoy Sarah.

        Reply

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