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.
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.