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
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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.