Roasted Acorn Squash
Our Roasted Acorn Squash recipe is the easiest way to enjoy the nutty flavor of acorn squash. Seasoned to perfection and sweetened with maple syrup, this serves as a great side dish during the Fall months.
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This is perhaps our favorite way to enjoy acorn squash. Roasting acorn squash turns it into a soft, flavorful dish that complements holiday dinners fantastically.
The inside gets so tender that it basically melts in your mouth, and with the subtle sweetness of maple syrup combined with the boldness of herbs like thyme, rosemary, and oregano, every bite is an adventure. It even turns the normally tough exterior into a flavorful bite!
With the skin being edible, this is actually an easy and straightforward recipe. All you have to do is get out your cutting board to cut the slices, no peeling involved!
Roasted Acorn Squash benefits from the herbs but its the natural sweetness of the squash and maple syrup that really steals the show. Roasting in the oven gives it a caramelized flavor that blends well with the savory taste of the herbs.
Why You’ll Love This Recipe:
Naturally sweet and savory: Maple syrup brings out the squash’s caramelized edges, while herbs add depth and balance.
Simple ingredients: Just a few pantry staples transform a humble squash into a standout side dish.
Perfect for fall meals: A cozy and colorful addition to any autumn dinner or holiday table.
Customizable: Easily swap or skip herbs, or try it with cinnamon or cayenne for a different twist.
Oven-roasted perfection: Tender on the inside with golden, slightly crisp edges—no mushy squash here.
Ingredients to Make Roasted Acorn Squash:
- acorn squash. Look for one that feels heavy for its size and has deep green skin. Slice into even pieces so they cook uniformly and roast beautifully.
- olive oil. Helps the squash caramelize and prevents sticking. You can also use avocado oil if preferred.
- maple syrup. Enhances the natural sweetness of the squash and promotes golden edges. Use pure maple syrup for best flavor.
- herbs. These dried herbs add a cozy, earthy flavor that complements the sweetness. Use fresh if you have them, just double the amount.
- salt and pepper. Essential for seasoning and balance. Adjust to taste after roasting if needed.
How to Make Roasted Acorn Squash:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the acorn squash in half, scoop out the seeds, then cut into ½-inch thick slices.
- In a large bowl, toss the squash slices with olive oil, maple syrup, thyme, rosemary, oregano, salt, and pepper until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
- Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden brown on the edges.
Recommended Equipment
Recipe Notes & Tips:
- Slice evenly: Cutting the squash into uniform ½-inch slices helps it roast evenly and ensures tender, golden edges.
- Don’t overcrowd the pan: Spread slices in a single layer with space between them so they roast instead of steam.
- Don’t peel the squash: The skin softens in the oven and becomes totally edible once roasted. Plus, it helps the slices hold their shape.
- Flip halfway through: Turning the slices helps both sides caramelize and cook evenly.
- Use fresh herbs if available: Fresh thyme or rosemary can enhance the flavor—just double the amount of dried called for.
- Make it savory: Omit the maple syrup and toss with garlic powder and smoked paprika for a more savory variation.
- Optional additions: Sprinkle with a pinch of red pepper flakes for heat, or add a dusting of cinnamon or nutmeg for extra fall flavor.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Let the roasted squash cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 10–12 minutes or in a skillet over medium heat until heated through. You can also microwave it, but the edges may soften.
Freezer: Roasted squash can be frozen, though the texture may soften slightly. Freeze in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. Reheat directly from frozen in the oven.
FAQs:
No, acorn squash skin is edible once roasted. It softens in the oven and adds texture to each slice.
Yes! Use about twice the amount of fresh herbs as you would dried. Fresh thyme and rosemary work especially well.
Absolutely. Cubes will roast a bit faster, check for doneness around the 20-minute mark.
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Roasted Acorn Squash
Ingredients
- 1 large acorn squash, sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the acorn squash in half, scoop out the seeds, then cut into ½-inch thick slices.
- In a large bowl, toss the squash slices with olive oil, maple syrup, thyme, rosemary, oregano, salt, and pepper until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
- Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden brown on the edges.
Notes
- Slice evenly: Cutting the squash into uniform ½-inch slices helps it roast evenly and ensures tender, golden edges.
- Don’t overcrowd the pan: Spread slices in a single layer with space between them so they roast instead of steam.
- Don’t peel the squash: The skin softens in the oven and becomes totally edible once roasted. Plus, it helps the slices hold their shape.
- Flip halfway through: Turning the slices helps both sides caramelize and cook evenly.
- Use fresh herbs if available: Fresh thyme or rosemary can enhance the flavor—just double the amount of dried called for.
- Make it savory: Omit the maple syrup and toss with garlic powder and smoked paprika for a more savory variation.
- Optional additions: Sprinkle with a pinch of red pepper flakes for heat, or add a dusting of cinnamon or nutmeg for extra fall flavor.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~120
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 16g
Fiber: 3g
Sugars: 5g
Protein: 1g
Sodium: ~200mg
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