Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon. This seasonal squash makes the perfect side dish for weeknight dinners and holiday parties this fall and winter season.
Plus, it may be the quickest and easiest side dish you'll make this year. Aside from the Squash (which you can get at almost any grocery store or farmer’s market this time of year) you only need a few pantry staples and 10 minutes of prep to transform this simple squash into a delicious and flavorful side.
Why You'll Love this Maple Roasted Acorn Squash
- It’s so simple and easy. This maple glazed acorn squash has only five ingredients and requires just four simple steps with a total of ten minutes of prep, before the squash goes into the oven. Its the easiest stress-free side dish that you can add to your Thanksgiving dinner menu.
- A seasonal side dish. We love to eat seasonally! Squash and maple are two feature ingredients of the fall season. Both of them are combined in this roasted acorn squash to make it perfect for any occasion from dinners at home to big holiday dinners.
- It’s naturally vegan and gluten-free. There are no animal-based ingredients in this maple roasted acorn squash, so you can confidently offer it as a vegan-friendly option at carry-ins and dinner parties. No substitutions needed!
Ingredient Notes
To make this easy Maple Roasted Acorn Squash, you will need the following ingredients (full measurements in recipe card below):
- acorn squash - you can even make this recipe with any similar squash, like butternut, honey nut, buttercup squash, pumpkin, or even sweet potato! Depending on what you use, you may have to adjust cooking times to ensure the vegetable is thoroughly cooked through.
- olive oil - avocado oil or coconut oil can be substituted for olive oil here.
- maple syrup - maple syrup provides the most authentic fall flavor, but if you’re out you can use honey or agave in a pinch.
- ground cinnamon - freshly ground or store bought cinnamon are interchangeable in this recipe. Whichever is most convenient for you is fine!
- salt
You will also need measuring spoons, mixing bowls, half sheet baking pan, and parchment paper.
How to Make the Best Maple Roasted Acorn Squash
- Prepare the squash. Carefully cut squash in half from the top to bottom (tip through the stem). Use a spoon to scrape out the strings and seeds.
- Slice the squash. Slice the squash crosswise into ½ inch wide slices. Transfer to a large mixing bowl.
- Toss in glaze. In a small mixing bowl, stir together olive oil, maple syrup, cinnamon, and salt. Pour into the bowl of squash and toss to combine.
- Roast. Line a large half sheet baking pan with parchment paper. Transfer the squash to the baking tray in a single layer. Pour any remaining sauce over top. Bake in a 400F preheated oven for 40 minutes, or until squash is tender when pierced with a knife.
How to Serve
Serve Maple Roasted Acorn Squash as a side dish along with your dinner during the fall and winter months while they're in season. They're also the perfect side dish to serve on Thanksgiving.
Some entrees that pair well with roasted acorn squash are:
- Instant Pot Turkey Breast
- Dutch Oven Roast Chicken
- Garlic Butter Steak Bites
- Pot Roast Soup
- Vegetarian Bolognese
- Roasted Pork Tenderloin
Storage and Freezing Instructions
How to Store
Place leftover roasted acorn squash in an airtight container or sealed plastic bag and refrigerate for up to 4 days.
How to Reheat
Reheat leftover squash by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.
How to Freeze
Spread leftover maple roasted acorn squash on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer the squash into a freezer bag and freeze for up to 3 months. Reheat your desired serving size straight out of the freezer by sautéing until heated through and crisped up. You can also bake it from frozen, microwave, or air fry.
Recipe Tips and Tricks
- Add leftover squash to a grain bowl or a harvest salad. Slices of maple glazed roasted squash look elegant on top of a bowl of quinoa or massaged kale. You’ll enjoy eating it just as much the second time around! You can also use it instead of butternut squash in our Butternut Squash Quinoa Salad, Fall Harvest Salad, or Thanksgiving Salad.
- Recycle into soup. Leftover roasted squash can be your greatest asset when you’re craving a quick and easy soup. Add some chicken or vegetable stock, simmer, blend, and top with your favorite soup garnishes. Use it in Acorn Squash Soup or Butternut Squash Soup.
- Wear gloves when handling raw acorn squash. Certain varieties of squash, like butternut squash and acorn squash, can cause irritation when they come into contact with bare skin. Prevent irritation by wearing disposable gloves when working with raw squash.
More Squash Recipes
- 40 Best Vegetable Sides
- Acorn Squash Soup
- Curried Chickpea Stuffed Acorn Squash
- Roasted Butternut Squash
- Maple Roasted Butternut Squash and Brussels Sprouts
- Air Fryer Butternut Squash
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Print
Maple Roasted Acorn Squash
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Author: Sam Hu | Ahead of Thyme
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Total Time: 50 minutes
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Yield: 4 servings
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Diet: Vegan
Description
Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.
- 2 acorn squash (about 1.5 pounds each)
- 2 tablespoons olive oil
- 1 ½ tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- Preheat the oven to 400˚F. Line a large half sheet baking pan with parchment paper.
- Carefully cut squash in half from the top to bottom (tip through the stem). Use a spoon to scrape out the strings and seeds. Slice the squash crosswise into ½ inch wide slices. Transfer to a large mixing bowl.
- In a small mixing bowl, stir together olive oil, maple syrup, cinnamon, and salt. Pour into the bowl of squash and toss to combine.
- Transfer the squash to the lined baking tray in a single layer. Pour any remaining sauce over top.
- Bake for 40 minutes, or until squash is tender when pierced with a knife.
Notes
How to store: Place leftover roasted acorn squash in an airtight container or sealed plastic bag and refrigerate for up to 4 days.
How to reheat: Reheat leftover squash by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.
How to freeze: Spread leftover maple roasted acorn squash on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer the squash into a
