Quick Summary
Roasted Acorn Squash-this sweet, nutty squash is roasted in the oven with butter, pure maple syrup, cinnamon, and finished with chopped candied pecans. The perfect simple side dish for fall, Thanksgiving, and Christmas.
I love squash. Zucchini, delicata, butternut, spaghetti, and yellow squash, just to name a few. I also really enjoy acorn squash. It is the perfect fall vegetable.
Acorn squash is sweet, nutty, and satisfying. My favorite way to cook it is in the oven. Roasted acorn squash is the best and so easy to make.
I like to cut the squash in half and fill it with butter, a drizzle of maple syrup, and a dash of cinnamon. Roast until tender and drizzle with a little extra maple syrup and top with candied pecans. Fall perfection!
Roasted acorn squash is the perfect side dish for fall, Thanksgiving, and Christmas.
Table of Contents
Ingredients
- Acorn squash– about 1 ½ lbs each
- Olive oil– brush on the squash before roasting.
- Butter– to add flavor! If you need the recipe to be dairy-free or vegan, you can omit the butter and only use olive oil.
- Maple syrup– to sweeten the squash.
- Sea Salt– for sprinkling on the squash.
- Cinnamon– optional, but so good!
- Candied pecans– for garnish. They add a sweet, sugary crunch!
How to Make Roasted Acorn Squash
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Place the squash on a cutting board. Use a sharp chef’s knife to slice 1/4-inch off the stem end and base of the squash. Stand it up on one of the cut ends and cut it in half, from top to bottom.
- Pro tip- If the squash is too hard to cut, pierce it a few times with a sharp knife. Microwave in 1-minute bursts until it’s soft enough to cut.
- Use a large spoon to scoop out the seeds and stringy parts. Place squash on a baking sheet cut-side-up.
- Brush the cut-sides of the acorn squash with olive oil. Place 1 tablespoon butter in the cavity of the squash and drizzle evenly with maple syrup. Sprinkle evenly with sea salt and cinnamon, if using.
- Roast for 40 to 60 minutes, or until squash is tender when pierced with a fork. Time will vary depending on the size of your squash.
- Remove from oven. Drizzle with additional maple syrup and sprinkle with sea salt, to taste.
- You can cut the halves into wedges to make the squash easier to serve and eat. Garnish with candied pecans, if desired.
Toppings
I love the simplicity of roasted acorn squash with butter, maple syrup, cinnamon, and candied pecans, but here are some other topping ideas.
- Drizzle with honey or hot honey instead of maple syurp.
- Sprinkle with grated Parmesan cheese, crumbled feta, or goat cheese.
- Add fresh herbs. Thyme, rosemary, and parsley are all good options.
- Add a little nutmeg. If you want a little kick, add a little cayenne pepper.
- Top with dried cranberries or pomegranate arils.
- Instead of candied pecans, top with chopped pecans, walnuts, pepitas, or hazelnuts.
- Stuff the squash with wild rice, farro, quinoa, or couscous.
How to Store & Reheat
- Store leftover squash in an airtight container in the refrigerator for up to 4 days.
- Reheat the squash in a 350 degree F oven for 15 minutes or until heated through. You can also reheat in the microwave or air fryer.
More Vegetable Side Dishes
- Roasted Delicata Squash
- Roasted Green Beans
- Roasted Vegetables
- Roasted Carrots
- Roasted Brussels Sprouts
- Roasted Broccoli
- Maple Roasted Sweet Potatoes
Roasted Acorn Squash
Ingredients
- 2 medium acorn squash, about 1 ½ lbs each
- 1/2 tablespoon olive oil
- 4 tablespoons unsalted butter, diced
- 2 tablespoons pure maple syrup, plus more for serving
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground cinnamon, optional
- Candied pecans, for garnish, optional
Instructions
- Preheat the oven to 400 degrees ˚F. Line a rimmed baking sheet with parchment paper and set aside.
- Place the squash on a cutting board. Use a sharp chef’s knife to slice 1/4-inch off the stem end and base of the squash. Stand it up on one of the cut ends and cut it in half, from top to bottom. Use a large spoon to scoop out the seeds and stringy parts. Place squash on a baking sheet cut-side-up.
- Brush the cut-sides of the acorn squash with olive oil. Place 1 tablespoon butter in the cavity of the squash and drizzle evenly with maple syrup. Sprinkle evenly with sea salt and cinnamon, if using.
- Roast for 40 to 60 minutes, or until squash is tender when pierced with a fork. Time will vary depending on the size of your squash.
- Remove from oven. Drizzle with additional maple syrup and sprinkle with sea salt, to taste. You can cut the halves into wedges to make the squash easier to serve and eat. Garnish with candied pecans, if desired.
Nutrition
Have you tried this recipe?
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