Maple Roasted Acorn Squash
If you’re looking for a cozy fall side dish that’s as beautiful as it is delicious, this Maple Roasted Acorn Squash is it! The slices are perfectly caramelized with pure maple syrup, a touch of sage, and just a hint of mustard for depth and warmth. It’s sweet, savory, and tastes like fall in every bite.
And if cutting an acorn squash has ever intimidated you — don’t worry! I’ll walk you through it step-by-step so you can confidently slice and roast this seasonal favorite.
Here’s Why You’ll Love It
I love this roasted acorn squash as a side for Thanksgiving dinner or any large gathering!
- It’s seasonal, bursting with the flavors of autumn
- It’s cheap-in season you can purchase acorn squash for as little as $1 per squash!
- It’s simple-this recipe require minimal ingredients and has a short prep time.
- It’s easy! When you have many other dishes to cook at the same time, this squash simplifies your time in the kitchen.
- Acorn squash is healthy– it’s packed with antioxidants, minerals and nutrients.
Serving Size
One medium acorn squash (about 1½–2 pounds) makes roughly 2–3 side dish servings.
This recipe uses 3 squash, so you’ll have about 6–9 servings total — perfect for a family dinner or small gathering.
If you’re serving it as part of a big holiday spread with other sides, plan for ⅓ of a squash per person.
If it’s your main side (like alongside roasted chicken or pork), go for ½ a squash per person for a more generous portion.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 3-4 acorn squash, washed, sliced, and seeds removed
- Olive oil
- Pure maple syrup– not pancake syrup
- Seasonings– salt, pepper, sage, mustard powder
- Salted pumpkin seeds, for serving (optional) I like to add a little crunch on top. Toasted chopped pecans, walnuts, pine nuts, or sunflower seeds would all be great
🥄Can You Eat the Skin?
Yes — you can! Once roasted, the skin turns tender and slightly chewy with tons of flavor. It helps the slices hold their shape and adds a nice contrast in texture.
If your squash is smaller or freshly harvested, the skin will be thin and soft. Larger squash may have thicker skin, but it still becomes perfectly edible after roasting.
👉 You can leave it on (that’s what I do!) or easily peel it off after baking — it’ll slip right off once cooked.
How To Make It
Step 1: Preheat the oven.
Preheat your oven to 400°F and line one or two sheet pans with parchment paper for easy cleanup.
Step 2: Cut and prep the squash.
Scoop out the seeds and slice the squash into ½-inch half-moon pieces (see below for a detailed cutting tutorial).
Step 3: Make the maple glaze.
In a small bowl, whisk together olive oil, maple syrup, salt, pepper, sage, and mustard powder until smooth and well combined.
Step 4: Brush and roast.
Lay the squash slices in a single layer on your prepared pans. Brush both sides with the maple glaze, making sure they’re evenly coated.
Roast for 15 minutes, flip each piece, and continue roasting another 10–15 minutes, until the squash is golden brown and caramelized on the edges.
Step 5: Serve and enjoy!
Transfer to a serving platter and sprinkle with salted pumpkin seeds for a little crunch. Serve warm and enjoy the cozy fall flavors!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
How to Cut an Acorn Squash (Step-by-Step)
Cutting an acorn squash can be tricky because of its tough skin and round shape, but here’s the easiest way to do it safely:
- Wash and dry the squash.
Give it a good rinse and dry it off — you’ll be slicing through the skin, so you want it clean. - Stabilize the squash.
Place it on a sturdy cutting board with a damp kitchen towel underneath to keep it from slipping. - Cut off the ends (optional).
If the stem is long or tough, slice off just the tip of each end to create a stable base. - Cut the squash in half.
Stand the squash upright (on one of the trimmed ends, if you cut them) and use a large, sharp chef’s knife to slice it in half from top to bottom, right through the stem. Tip: Rock the knife gently back and forth instead of forcing it straight down.
*If your squash is hard to cut through, pop it into the microwave, whole, for 3 minutes to soften and make cutting easier.
- Scoop out the seeds.
Use a spoon to scoop out the seeds and stringy bits from the center. You can save the seeds for roasting later if you’d like! - Slice into half-moons.
Place each half cut-side down on the cutting board. Slice across into ½-inch thick half-moon shapes — these will roast up beautifully.
That’s it! Once it’s sliced, you can season and roast it just like in the recipe above.
Variations
- Make it sweeter: Sprinkle a little brown sugar before roasting for extra caramelization.
- Make it savory: Add a dash of smoked paprika or cayenne for a subtle heat.
- Meal prep: Roast ahead of time and reheat in the oven at 350°F for about 10 minutes before serving.
- Serving idea: Pair it with roasted chicken, pork tenderloin, or even a fall salad for a complete meal.
Make Ahead Tips
This Maple Roasted Acorn Squash is perfect for prepping ahead — the flavors actually deepen as it sits!
- To make ahead: Slice and glaze your squash up to one day in advance. Store covered in the fridge, then roast just before serving.
- To store leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat: Spread the slices on a baking sheet and warm in the oven at 350°F for about 10 minutes, or until heated through. (They’ll crisp back up perfectly!)
More Delicious Sides
- Butternut Squash Mac and Cheese
- Bacon Brussels Sprouts Au Gratin
- Slow Cooker Glazed Carrots
- The Best Mashed Potatoes
- Scalloped Potatoes
- Fall Roasted Vegetable Salad
- Bacon Corn Casserole
- Panzanella Salad
- Roasted Asparagus
- Crispy Potato Wedges
- Green Bean Casserole
Sweet, savory, and caramelized to perfection — this Maple Roasted Acorn Squash is the ultimate cozy fall side dish! 🍁✨
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Roasted Maple Acorn Squash
Equipment
Ingredients
Method
- Preheat your oven to 400°F and line one or two sheet pans with parchment paper for easy cleanup.
- Scoop out the seeds and slice the squash into ½-inch half-moon pieces (see below for a detailed cutting tutorial).
- In a small bowl, whisk together olive oil, maple syrup, salt, pepper, sage, and mustard powder until smooth and well combined.
- Lay the squash slices in a single layer on your prepared pans. Brush both sides with the maple glaze, making sure they’re evenly coated.
- Roast for 15 minutes, flip each piece, and continue roasting another 10–15 minutes, until the squash is golden brown and caramelized on the edges.
- Transfer to a serving platter and sprinkle with salted pumpkin seeds for a little crunch. Serve warm and enjoy the cozy fall flavors!
Nutrition
Notes
How to Cut an Acorn Squash (Step-by-Step)
Cutting an acorn squash can be tricky because of its tough skin and round shape, but here’s the easiest way to do it safely:-
Wash and dry the squash.
Give it a good rinse and dry it off — you’ll be slicing through the skin, so you want it clean. -
Stabilize the squash.
Place it on a sturdy cutting board with a damp kitchen towel underneath to keep it from slipping. -
Cut off the ends (optional).
If the stem is long or tough, slice off just the tip of each end to create a stable base. -
Cut the squash in half.
Stand the squash upright (on one of the trimmed ends, if you cut them) and use a large, sharp chef’s knife to slice it in half from top to bottom, right through the stem. Tip: Rock the knife gently back and forth instead of forcing it straight down. If the squash is too hard to cut, pop it in the microwave for 3 minutes to soften the skin. -
Scoop out the seeds.
Use a spoon to scoop out the seeds and stringy bits from the center. You can save the seeds for roasting later if you’d like! -
Slice into half-moons.
Place each half cut-side down on the cutting board. Slice across into ½-inch thick half-moon shapes — these will roast up beautifully.
