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Deliciously Roasted Acorn Squash with Maple Glaze

A cozy side dish featuring sweet and savory roasted acorn squash with a sticky maple glaze, perfect for fall dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium acorn squash Or 2 small acorn squashes.
  • 1-2 tablespoons olive oil or melted butter Use olive oil or melted butter to brush the squash.
  • to taste salt and black pepper Season to taste.
  • 2-3 tablespoons maple syrup Add during the last 5 minutes of roasting.
  • 1 tablespoon melted butter Optional but recommended for extra flavor.
  • a pinch cinnamon or smoked paprika Choose based on your flavor preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash and dry the acorn squash. Place it on a cutting board with a damp towel underneath to prevent slipping.
  3. Trim a thin slice off the bottom if wobbly, then carefully cut from stem to tip using a sturdy chef knife.
  4. Scoop out the seeds and save them for roasting later if desired.
  5. Slice the squash into 1 inch thick crescents or keep them halved. Brush or rub with olive oil or melted butter, and season with salt and pepper.
Roasting
  1. Place squash cut side down on the baking sheet or lay slices flat in a single layer, ensuring they have space to roast.
  2. Roast for about 25 minutes, then flip them and roast for another 10-15 minutes until fork tender and the edges are browned.
  3. In the last 5 minutes of roasting, mix maple syrup with melted butter and your choice of spice. Brush this glaze onto the squash and let it bubble and caramelize.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-12 minutes. Can be frozen for up to 2 months, but texture may change.