Maple Roasted Acorn Squash

Maple Roasted Acorn Squash is a simple, yet impressive way to prepare acorn squash. A little bit sweet, a little bit spicy, and every bit delicious, this roasted acorn squash is the best way to enjoy this seasonal fall vegetable.

If you love squash recipes, you also must try Roasted Butternut Squash, Instant Pot Spaghetti Squash, and Vegetarian Butternut Squash Chili.

Why is it that acorn squash seems to not get as much recognition as Butternut Squash?

While I love butternut squash recipes, acorn squash deserves recognition as well. It is a mild squash that is super easy to prepare and is absolutely delicious when roasted.

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 in maple syrup and paprika for a sweet and savory application that makes 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 squash dish is so easy it is perfect for a weeknight meal, but yet impressive enough for your holiday dinner as well.

Selecting Acorn Squash

When selecting an acorn squash, look for the following features:

• The acorn squash should feel a bit heavier than it looks.
• It should have a smooth, dry rind with no cracks or soft spots that is dull, not shiny.
• The rind of the squash should also be green in color. A few spots of orange or yellow are okay, but the more green, the better.

How to Cut Acorn Squash

How to Slice an 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.

Can you eat the Skin of an Acorn Squash?

I choose to leave the skin ON the acorn squash for a couple of reasons.

• 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.
• The skin of the acorn squash is not only edible but full of fiber and nutrients.

How To Roast Acorn Squash

Just like Roasted Red Potatoes, 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.

Recipe Tips and Notes

• Feel free to use melted coconut oil in place of the olive oil for a richer acorn squash dish.
• I love to top these acorn squash slices with toasted nuts as well for a bit of crunch.
• The paprika helps to balance out the sweetness of the maple syrup, but you can omit for a sweet side dish.

More Delicious Side Dish Recipes

• Twice Baked Butternut Squash
• Healthy Hasselback Sweet Potatoes
• Perfect Mashed Potatoes
• Green Bean Casserole

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 6 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
• ▢ 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 400 degrees. 
• 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 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

• Feel free to use melted coconut oil or canola oil in place of the olive oil.
• The paprika helps to balance out the sweetness of the maple syrup, but you can omit for a sweet side dish. 
• 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. 

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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