Dairy Free/ Gluten-Free/ Vegetables/ Vegetarian & Vegan

Maple Roasted Acorn Squash

Perfect to enjoy this fall and Thanksgiving, this maple roasted acorn squash is simple and easy to prep and easy to cook. Vegan and gluten-free.
Roasted acorn squash on a baking sheet.

Last Updated on October 14, 2021 by Betty Davies

Make the most out fo the season’s produce with this delicious maple roasted acorn squash recipe. Simple to make with a few basic ingredients, it’s a perfect option for Thanksgiving!

Maple roasted acorn squash on a parchment lined baking sheet.

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It is well and truly squash season! My local stores and farmers’ markets are loaded with them, and I couldn’t resist picking up this acorn squash.

It’s mild and buttery flavor works amazingly well with the sweet and earthy maple syrup and hints of garlic. Oven roasted, this is a super simple vegetable side dish, but it looks so pretty and impressive on the plate.

Be sure to try my Maple Roasted Butternut Squash and Pumpkin Mash for more seasonal fall recipes.

Why you will love this recipe!

  • Quick to prep: It takes no more than 10 minutes to cut and season the squash before it gets roasted in the oven.
  • Simple ingredients: You only need a handful of simple ingredients to make your acorn squash extra special.
  • Dietary info: This maple roasted acorn squash is vegan, gluten-free and dairy-free. Rich in antioxidants and high in vitamins A, C and B, they are also a great source of fiber.
Maple roasted acorn squash on a serving plate.

Ingredients

  • Acorn squash: A ripe acorn squash will be heavy for it’s size and have a smooth skin. It should be dark green in color with an orange (not yellow) patch where it has been in contact with the ground.
  • Maple syrup: Use a good quality pure maple syrup for the best flavor. Honey can also be used in place of the maple.
  • Seasonings: Salt and pepper.
  • Garlic: Sliced garlic adds a really nice subtle flavor that compliments the sweet maple so well.

How to make maple roasted acorn squash

Be sure to scroll down for the full recipe!

  • De-seed and slice the acorn squash (photo 1).
  • Toss the sliced squash with the rest of the ingredients (photo 2).
  • Place in a single layer on a lined baking sheet (photo 3).
  • Roast til tender and browned (photo 4).
Four step by step photos to show how to make the recipe.

Recipe Variations

This maple roasted acorn squash is pretty delicious as it is, but you can easily add additional seasonings to suit whatever you are serving it with. Try adding a little cinnamon for a sweeter dish, or some savory herbs like oregano for a different flavor.

Frequently Asked Questions

Can you eat the skin of acorn squash?

Yes! The skin of the acorn squash is totally edible. It has a tougher and chewier texture than the flesh, but it’s pretty tasty! If you prefer not to eat the rind, the flesh is easily removed as it’s very soft. Give the acorn squash a good wash before slicing it as they can have a wax coating if bought at a store rather than a famers’ market.

How do you cut an acorn squash?

First off, use a large and sharp chef’s knife to cut the squash in half, and make sure that it’s stable on a chopping board before you cut it. You can cut following down the natural grooves of the squash which can also prevent slipping. Use a firm and hard downward pressure on the knife, don’t saw it back and forth. Keep your fingers clear and go steady!

Once cut in half, use a spoon to scoop out the seeds and fibers, then lay the cut side down and cut into slices.

What does acorn squash taste like?

If you like winter squashes like butternut and pumpkin, you are going to love acorn squash. It has a very mild and buttery flavor and when roasted has a very soft texture. It’s not as strong a flavor as pumpkin, and has a slight sweetness to it.

Overhead shot of maple roasted acorn squash on a serving plate next to two forks.

Serving Suggestions

This maple roasted squash would be perfect to serve up as part of a Thanksgiving or Christmas menu, through is easy enough to make thats it’s perfect to enjoy for weeknight meals too. It’s mild and sweet flavor makes it great to serve with roasted meats and seafood. Try it with:

Recipe Notes and Tips

  • Cut the slices of squash as evenly as you can so that they cook through evenly.
  • Roast the acorn squash on a parchment lined baking sheet as the maple syrup will be very difficult to remove.
  • The squash is cooked when it is fork tender and has started to brown.
Close up of slices of roasted acorn squash.

More Vegetable Side Dishes

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Roasted acorn squash on a baking sheet.

Maple Roasted Acorn Squash

Perfect to enjoy this fall and Thanksgiving, this maple roasted acorn squash is simple and easy to prep and easy to cook. Vegan and gluten-free.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 180kcal
Author: Betty Davies

Ingredients

Instructions

  • Preheat the oven to 400F / 200c.
  • Cut the acorn squash in half and use a spoon to scoop out the seeds and any tough fibers.
  • Place the cut side down on a chopping board and cut the squash across into 1-1½ inch slices.
  • Place the cut squash in a bowl ad add the maple syrup, oil, salt and pepper and sliced garlic. Toss together.
  • Line a baking sheet with parchment and place the squash slices in a single layer.
  • Roast in the oven for 35 to 40 minutes til fork tender and browned.

Notes

  • Cut the slices of squash as evenly as you can so that they cook through evenly.
  • Roast the acorn squash on a parchment lined baking sheet as the maple syrup will be very difficult to remove.
  • The squash is cooked when it is fork tender and has started to brown.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 151mg | Potassium: 440mg | Fiber: 2g | Sugar: 16g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 1mg

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