Maple Roasted Acorn Squash

5 from 18 votes

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

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: people

Calories: 286kcal

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.

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.

Use a sharp knife to cut in half and be very careful to avoid cutting your hands.