Maple Roasted Acorn Squash

This roasted acorn squash recipe is a simple, elegant fall side dish. Seasoned with maple syrup and cozy herbs, it's deliciously sweet and savory.

Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best.

So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious.

How to Cook Acorn Squash

My method for how to cook acorn squash is easy. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work:

• First, halve and seed the squash. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half.

• Next, get them ready to bake. Spread the squash halves on a baking sheet with their flesh sides facing up. I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks.

• Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper. Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary.

• Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.

Enjoy!

Roasted Acorn Squash Serving Suggestions

This baked acorn squash is a delicious fall side dish. It would be a great recipe to add to a Thanksgiving or holiday dinner menu alongside classic dishes like mashed potatoes and green bean casserole, but it’s also fantastic with a simple cooked protein any night of the week.

Alternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce.

You could also use this simple roasted acorn squash as a starting point for these other acorn squash recipes:

• Fall Farro Salad with Halloumi and Pomegranates
• Winter Squash with Chickpeas and Chimichurri
• Quinoa Salad Stuffed Squash
• Stuffed Squash with Black Beans and Avocado

More Winter Squash Recipes

If you love this roasted acorn squash recipe, try cooking another variety of winter squash! Here are a few of my favorite recipes to get you started:

• Roasted Butternut Squash
• Butternut Squash Soup
• Vegetarian Black Bean Enchiladas
• How to Cook Spaghetti Squash
• Roasted Delicata Squash with Apples and Sage
• How to Make Pumpkin Puree
• Best Pumpkin Pie

If you’re looking for Thanksgiving/holiday side dishes, here are 50 of our favorites!

Maple Roasted Acorn Squash

rate this recipe:

5 from 12 votes

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Serves 6

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This roasted acorn squash recipe is a delicious fall side dish! You can roast it in halves or slices, depending on your preference.

Ingredients

• 3 acorn squash, halved and seeded
• Extra-virgin olive oil, for drizzling
• Maple syrup, for drizzling
• Chopped fresh sage and/or rosemary
• Sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Place the acorn squash halves on the baking sheet cut-side up. Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash and roast until tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
• Season to taste and serve hot as a side dish, or pair it with herbed farro to make it a meal.

Notes

For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.