You only need 6 ingredients to make this recipe for Maple-Glazed Roasted Acorn Squash. This is one of the tastiest (and easiest) acorn squash recipes.

Slices of Roasted acorn squash on parchment paper topped with minced parsley.

When it comes to making vegetables sing with flavor with minimal effort, roasting is the way to go! Just like my recipes for Roasted Carrots and Roasted Butternut Squash, this recipe for Roasted Acorn Squash proves just how delicious roasted veggies are!

As the squash roasts it becomes caramelized, which works to enhance its natural sweet and nutty flavor. While delicious when seasoned with simply salt and pepper, this recipe for acorn squash adds rich maple syrup and smoked paprika for a sweet and savory twist that makes this roasted acorn squash out-of-this-world delicious!

Notes on Ingredients & Equipment

Ingredients for Acorn squash roasted labeled on counter.

Acorn Squash: When selecting an acorn squash, look for one that has a smooth, dry rind with no cracks and feels heavier than it looks. 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.
Olive Oil: This recipe calls for olive oil, for the best flavor. 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.
Maple Syrup: Use pure maple syrup, not pancake syrup.
Smoked Paprika: Smoked paprika will add a nice savory element to the roasted squash. If you don't have smoked paprika on hand, use regular paprika.
Salt and Pepper: I recommend using kosher salt when roasting vegetables. It works to enhance the flavor of a dish, rather than simply making it taste salty.
Parchment Paper: I strongly recommend using parchment paper when roasting acorn squash. As squash roasts, its natural sugars caramelize and make the squash stick to the pan. Parchment paper prevents that and saves you from having to scrub a roasting pan.

seasoning options for Roasted acorn Squash

Keep it Simple. Omit the maple syrup and paprika and roast the squash with olive oil, salt, and pepper.
Pumpkin Spice Acorn Squash: For a sweet, warming touch, omit the paprika and pepper. Toss the squash with olive oil, maple syrup, salt, and 1 teaspoon of pumpkin pie spice.
Add Cinnamon: Add up ½ teaspoon of ground cinnamon to the recipe, along with the paprika for a warming touch, or omit the paprika for a sweeter roasted squash.
Make it Savory: Toss the sliced acorn squash with 1 tablespoon of olive oil and 2 teaspoons of seasoned salt or Adobo seasoning for a savory spin on roasted acorn squash.

Can you eat the skin on acorn squash?

Yes! The skin on acorn squash is thin, so 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.

How to Cut an Acorn Squash

This recipe for roasted acorn squash uses slices of squash, allowing for more surface area to caramelize and soak up the delicious maple glaze. There are a couple ways you can cut your squash into slices, but I find the method below the easiest.

Tip: If you find it hard to cut your squash, microwave it for 1-2 minutes. It won't impact the cooking time, but will make the squash easier to cut.

Wash and dry your squash well.
Trim the top and bottom off, then slice the acorn squashes in half through the middle with a sharp knife.
Scoop out the seeds with a spoon or ice cream scoop and discard.
Lay the cut squash halves on its flat side, then cut straight down toward the cutting board with a chef’s knife to create 1″ thick slices.

Side by side photos showing acorn squash cut in half and then cut into 1-inch thick crescent shapes.

Tips for Roasting Acorn Squash

Preheat the oven fully. Let your oven preheat fully to 400 degrees F 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.
DO NOT be tempted to raise the temperature of your oven to speed up the roasting, as this won't allow the squash to caramelize without burning.
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 after 20 minutes of roasting, to evenly cook the acorn squash.

Serving Suggestions

Roasted acorn squash is a stunning, delicious side dish that makes a fabulous addition to your holiday spread alongside Roasted Turkey, New York Strip Roast, or Instant Pot Turkey Breast. I also love serving it on top of salads, and it can served in place of roasted butternut squash in my recipe for Roasted Butternut Squash Salad.

Storage and Reheating Instructions

Store: Allow the squash to cool slightly. Store the squash in an airtight container for up to 4 days in the refrigerator.
Reheat: To reheat the squash, place the squash on a baking sheet lined with parchment paper and bake 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.

More Delicious Squash Recipes

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

Maple-Glazed Roasted Acorn Squash

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 one of the easiest (and tastiest) ways to enjoy acorn squash.

5 from 12 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 88kcal

Author: Kristen Chidsey

Ingredients

▢ 2 medium acorn squash
▢ 1 tablespoon olive oil
▢ 1 tablespoon pure maple syrup
▢ 1½ teaspoon kosher salt
▢ 1 teaspoon smoked paprika
▢ ½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 400 degrees ℉. Line a rimmed baking sheet pan with parchment paper.
Wash and pat dry the acorn squash. Trim the top and bottom off, then slice the acorn squashes in half through the middle with a sharp knife. Scoop out the seeds with a spoon or ice cream scoop and discard. Lay the cut squash halves on its flat side, then cut straight down toward the cutting board with a chef’s knife to create 1″ thick slices.
In a large mixing bowl, combine the sliced acorn squash with olive oil, salt, paprika, and maple syrup. Toss to evenly coat the squash with the seasonings.
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 15 minutes, or until tender and caramelized.

Notes

Oil: Feel free to use melted coconut oil or canola oil in place of olive oil.

Smoked Paprika: If you don't have smoked paprika, use regular paprika. Or omit it for a sweeter version of roasted squash.

Roasting Tips: Be sure to not overcrowd the baking dish and that the oven is preheated fully to 400 degrees F. 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.

Flavor Modifications:

Keep it Simple: Omit the maple syrup and paprika and roast the squash with olive oil, salt, and pepper.
Pumpkin Spice Acorn Squash: Omit the paprika and pepper. Toss the squash with olive oil, maple syrup, salt, and 1 teaspoon of pumpkin pie spice.
Add Cinnamon: Add up ½ teaspoon of ground cinnamon to the recipe, along with the paprika for a warming touch.
Make it Savory: Toss the sliced acorn squash with 1 tablespoon of olive oil and 2 teaspoons of seasoned salt or Adobo seasoning for a savory spin on roasted acorn squash.

Nutrition

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