Maple Roasted Acorn Squash

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

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.

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

More Delicious Squash Recipes

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

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