Easy Maple Roasted Acorn Squash

Name: Maple Roasted Acorn Squash
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 acorn squash (halved); 2 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/2 teaspoon sea salt; 2 tablespoons maple syrup

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With a little (a lot) butter, a touch of brown sugar, and rich maple syrup, this maple roasted acorn squash recipe is incredibly easy to make and the ultimate sweet and savory side dish!

roasted acorn squash half with melted butter in middle.

My mom used to make this awesome butter and brown sugar roasted acorn squash when we were kids. I added maple syrup to the mix because...well...why not?

Soft roasted flesh, covered in salted butter, rich maple syrup and caramelized sugar....mmmmm. It's hard to say no to such deliciousness. It has an amazing nutty, sweet flavor brought out by the butter and maple syrup.

This recipe is extremely easy to make, tastes great and is fun to serve. It's the perfect holiday treat! While this recipe is for roasted acorn squash, we also make air fryer acorn squash and Instant Pot acorn squash - check them out if you're an acorn squash lover like we are 🙂

Jump to:

What is acorn squash?
Why this recipe works
Ingredients to make maple roasted acorn squash
Variations and substitutions
Step by step instructions
Expert tips to make this recipe
How to serve maple roasted acorn squash
Frequently asked questions
More winter squash recipes
Recipe
💬 Comments

What is acorn squash?

Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way.

In fact, the entire acorn squash is edible if you so desire. In addition to being delicious with a nutty flavor, it has many health benefits as it contains virtually no cholesterol or sodium, and is high in potassium, fiber and vitamin C.

And last, but not least, the gourd-like appearance of the squash makes for a beautiful presentation when entertaining.

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Why this recipe works

Roasting whole halves of the squash makes for a beautiful presentation for dinner parties or gatherings.
The butter, ample syrup and brown sugar add a perfect combination of rich sweetness to the squash.
This squash with maple syrup is mostly hands off, which means more time for napping and Netflix.
It's easy to make making it perfect for weeknight meals during those cooler fall months.

Ingredients to make maple roasted acorn squash

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

1 whole acorn squash is needed to make this recipe. You can easily double, triple or increase however you need to fit a crowd.

A mixture of brown sugar and maple syrup is used to bake in the squash to give it a caramelly, sweet flavor which is offset by the richness of the butter. Opt for pure maple syrup here, not " maple flavored breakfast syrup."

Variations and substitutions

Add a pinch of cinnamon and/or nutmeg to each side (no more than about ⅛ teaspoon in total).
Add ⅛ teaspoon of cayenne pepper or even crushed red pepper to add a touch of heat to complement the sweet of this roast squash.
Add fresh sage, thyme or rosemary to the squash when roasting.
Substitute honey for the maple syrup and/or the brown sugar.
Add crumbled bacon in while it roasts, or serve with crumbled bacon on top.
Add 1-2 minced garlic cloves for a garlicky flavor.

Step by step instructions

Step 1: Preheat the oven to 400°F degrees.

Step 2: While the oven is heating, cut the acorn squash in half on a cutting board and scoop out the seeds with a spoon (discard or save the seeds to roast like these curry roasted pumpkin seeds).

acorn squash cut in half on a baking sheet.

Step 3: Place the squash half on a baking sheet (make sure the sheet has at least a small rim for any leakage) and make sure they sit upright and even. You may have to trim the bottom of the squash a little to make sure it sits evenly.

2 raw acorn squash halves filled with butter and brown sugar.

Step 4: Divide the butter, brown sugar, salt and maple syrup evenly between the two cut squash halves.

Step 5: Roast the squash for 45-60 minutes depending on the size, or until the squash is tender and edges are browned and caramelized. After the first hour, check it in 10 minute increments until the flesh is soft (use a fork to test doneness - if the fork pierces the flesh easily, it is done).

Step 6: Remove from oven and let cool for 5-10 minutes before serving.

2 roasted acorn squash halves filled with butter and brown sugar.

To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar. Sprinkle with salt and a drizzle of maple syrup if desired for extra flavor (taste first).

Be careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid. And let me tell you, that is always so disappointing.

Expert tips to make this recipe

Pierce the inside flesh of the squash to determine doneness - if squash can be easily pierced it is done. Do not pierce through the skin as your roasting liquid will leak out.
To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar. Be careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid.
Lightly trim the bottom of the squash before filling to ensure it sits up while it cooks. This avoids it tipping over and the liquid coming out while roasting.
Start checking for doneness at the 45 minutes mark.
Use a sharp knife to cut in half and be very careful to avoid cutting your hands.

How to serve maple roasted acorn squash

Serve each half directly out of the oven and eat it straight out of the half. You can also just scoop the insides out into a bowl and serve like that.
Reserve the liquid on the side, and slice the acorn squash into sections. Serve acorn squash slices on a platter drizzled with the reserved cooking liquid.
Cut it into chunks and serve it mixed into a salad, in pasta like this creamy pumpkin pasta or even as garnish to this pumpkin risotto.
This makes a great Thanksgiving side dish to go with this butternut squash stuffing, sour cream mashed potatoes and sous vide turkey breast or chipotle glazed ham.

Frequently asked questions

How to choose an acorn squash.

Choose an acorn squash that feels slightly heavy when it's picked up, and has a nice smooth surface (the skin will be wavy with ridges) with no soft spots. The skin will typically be green with a single orange spot on its somewhere.

Can you eat the skin of an acorn squash?

Depending on the squash, some may have tougher skins than others, but you can eat it. If it is roasted long enough, it will become tender enough to eat.

How to store and reheat leftover acorn squash.

Store leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for about 10 minutes, or microwave in 30 second intervals until warmed through. Drizzle with additional melted butter and maple syrup if desired.

More winter squash recipes

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Recipe

Maple Roasted Acorn Squash

Roasted with butter, a touch of brown sugar, and rich maple syrup, this maple roasted acorn squash recipe is delicious and easy to make

5 from 18 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 286kcal

Author: Danielle Wolter

Ingredients

Instructions

Preheat the over to 400°F.
Cut the acorn squash in half, lengthwise and remove the seeds. Discard or save to roast.
Divide the butter, brown sugar, salt and maple syrup evenly between the two halves.
Bake the squash for 45-60 minutes or until flesh is soft and edges are browned and caramelized. A larger squash may have to cook longer than an hour.
After the first hour, check it in 10 minute increments until the flesh is soft (use a fork to test doneness - if the fork pierces the flesh easily, it is done).
Remove from oven and let cool for 5-10 minutes before serving.
To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar, being careful not to punch a hole in the outer skin.

Expert Tips:

Pierce the inside flesh of the squash to determine doneness - if squash can be easily pierced it is done. Do not pierce through the skin as your roasting liquid will leak out.

To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar. Be careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid.

Lightly trim the bottom of the squash before filling to ensure it sits up while it cooks. This avoids it tipping over and the liquid coming out while roasting.