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.

Roasted acorn squash

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.

Acorn squash on a cutting board

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.

Scooping seeds out of acorn squash

  • 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.

Winter squash cut-side-up on a baking sheet

  • 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.

Rubbing acorn squash halves with olive oil, salt, and pepper

  • 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!

Baked acorn squash with sage

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:

Roasted acorn squash recipe

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:

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

Maple Roasted Acorn Squash

rate this recipe:
5 from 2 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves 6
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.

 

 

5 comments

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  1. Janet Fazio
    11.14.2019

    I’ve been wanting to try acorn squash as it’s now abundant at the Farmers’ Market, but didn’t really know what to do with it. I’m looking forward to trying out some of these recipes!

    • Jeanine Donofrio
      11.15.2019

      It’s such a great versatile squash – I hope you enjoy it!

  2. where from whereismap.net
    11.15.2019

    5 stars
    It looks really great. I want to try it. Thank you.

  3. Hayley
    12.22.2019

    5 stars
    I’d never had acorn squash before but since going vegetarian, I’ve been expanding my diet to include all sorts of new vegetables! This was super delicious!

    • Jeanine Donofrio
      12.22.2019

      Hi Haley, I’m glad you loved it!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.