Maple-Roasted Acorn Squash (VIDEO)
Acorn Squash roasted with butter and maple syrup is so comforting in the cooler months. Seasoned with cinnamon, this has all of the cozy fall vibes. Watch the video tutorial and see our tips below for how to cut an acorn squash.
This is a sweet and savory side dish and it’s irresistibly good. Roasted Acorn Squash is simple enough for a weeknight with Roast Chicken and stunning on a holiday table alongside a Juicy Roast Turkey.
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Roasted Acorn Squash Recipe
If you’ve never tried Acorn Squash, this is a great one to start with – you will fall in love! I was pleasantly surprised at how much both of my kids loved it. I suppose it’s hard to resist the combination of maple syrup and butter.
Watch my daughter’s adorable reaction in the video below. I didn’t realize the camera was still rolling when she walked in for her taste test but her expression was priceless. You bet we will be making this on repeat!
Roasted Acorn Squash Video
Watch Natasha make this Maple-Roasted Acorn Squash. The flavor combination is memorable and you will love how easy it is. I hope you’re craving it by the end of the video.
What is an Acorn Squash?
Acorn squash has the shape of an acorn (hence the name) with grooves or ridge lines running from the tip to the stem. Similar to pumpkin, it has a tough skin that is difficult to cut through, so be sure to review our tips below before getting started. Most acorn squash is dark green on the outside but can vary in color from orange to yellow. Inside, they have pale yellow flesh.
Pro Tip: Pick a squash that feels heavy for its size and look for a squash with smooth skin without soft spots. Like with a watermelon, a green acorn squash should ideally have a deep orange spot where the squash was facing the ground indicating it was picked at the right time.
The ingredients here are super simple, refrigerator and pantry staples.
- Acorn Squash – use 1 squash to serve 2 people (see tips below on buying squash).
- Olive oil – use extra light olive oil for a milder flavor to brush the squash.
- Unsalted Butter – it may seem generous to add 1 Tbsp per squash half but once you cut into it, you’ll be glad you were generous. Butter definitely makes this better.
- Maple Syrup – use real maple syrup here and you will want more for serving.
- Cinnamon – ground cinnamon gives this lovely Fall flavor notes.
- Fine Sea Salt – add 1/2 teaspoon of salt before roasting and more to taste after if needed.
How to Cut an Acorn Squash
- Use a towel – Place the squash over a towel on a cutting board to give it more stability.
- Cut into the Side – Push the tip of your knife deep into the side of your squash then cut through to the tip.
- Stand the squash up – set the squash on the stem side and cut all the way through from the tip to the stem.
- Scrape the seeds – use a spoon to scoop and scrape out the seeds and strings from the center.
How to Roast an Acorn Squash
- Arrange the Squash cut-side-up on a parchment-lined, rimmed baking sheet.
- Brush with oil – lightly brush inside the squash with olive oil.
- Add Toppings – Add a pat of butter to each squash, sprinkle with salt and cinnamon, and drizzle with maple syrup.
- Roast the squash at 400˚F in the center of the oven for 45-60 minutes depending on the size of the squash, until the flesh is tender and easily pierced with a knife.
Pro Tip: To infuse flavor, after the squash has been roasting for 30 minutes, brush the cut side of the squash with the juices accumulated inside the squash.
You can roast and enjoy acorn squash seeds like we did with our Roasted Pumpkin Seeds and they do make a tasty snack.
Acorn squash has a mildly sweet, buttery and nutty flavor. It’s a little milder in taste than butternut squash.
Store acorn squash in a cool dry place around 50-55 degrees F for up to 3 months. A garage in the cooler months is a good choice. Avoid refrigerating unless you plan to enjoy it within 1-2 weeks since the quality will start to decline with long refrigeration.
This recipe can easily be scaled up or down, just use a baking sheet that fits all of the squash with a little space in between them.
How to Serve Acorn Squash
Once the Squash is out of the oven, drizzle on a little more maple syrup before serving to really amplify the natural sweetness of the squash. You can serve a roasted squash in several ways:
- Out of the Shell – score the flesh, being careful not to cut all the way through the skin then use a fork to scoop out the flesh, and enjoy
- Cut into wedges – cut the halves in half again or even into smaller slices, arrange on a platter and drizzle with maple syrup.
- Add to salad – add chunks of roasted acorn squash to a salad as we did in our Roasted Sweet Potato Salad.
- To Refrigerate: Let roasted squash cool to room temperature then cover and store in the refrigerator for 2-3 days. Reheat in the microwave or cover with foil and reheat in the oven at 400˚F until warmed through.
- Freezing: Acorn squash will lose some quality in texture when frozen, but roasted acorn squash can be frozen. Scoop out the flesh and set it in an airtight freezer-safe zip-top bag for up to 2 months. It would be a good option for making an acorn squash soup later.
I hope this Maple Roasted Acorn Squash becomes a new favorite Fall recipe for you! It’s as cozy and comforting as it looks and you will enjoy every bite.
More Roasted Vegetable Recipes
If you love the simplicity and ease of roasted vegetables, you are sure to find some new favorites in this list:
- Roasted Cauliflower
- Oven-Roasted Carrots
- Spaghetti Squash
- Roasted Brussels Sprouts
- Crispy Roasted Potatoes
Maple-Roasted Acorn Squash Recipe
- Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.
- Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
- Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
- Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, I like to brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.
- To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.