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Golden brown Maple Roasted Acorn Squash halves on a parchment paper lined baking sheet, ready to serve

Maple Roasted Acorn Squash Recipe

Maple Roasted Acorn Squash Recipe for a sweet and savory fall side dish. This seasonal vegetable is caramelized, and captures autumn flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish, vegetarian
Cuisine American, fall
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium acorn squash about 1.5 lbs/680g each
  • ⅓ cup 80ml/113g pure maple syrup
  • 2 tablespoons 30ml olive oil
  • 1 tablespoon 15ml apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped pecans or walnuts optional
  • 1 teaspoon chopped fresh rosemary or thyme optional

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Carefully cut each acorn squash in half from stem to stern. Scoop out seeds and pulp.
  • In a mixing bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper.
  • Brush the cut sides of the squash halves generously with the maple glaze.
  • Place the squash halves cut-side up on the prepared baking sheet.
  • Roast for 30 minutes.
  • Remove from oven and baste with remaining glaze.
  • Return to oven and roast for another 15-20 minutes, or until tender and caramelized (fork easily pierces the squash).
  • Broil for 2-3 minutes for even deeper color (optional).
  • Garnish with chopped nuts and herbs before serving.

Notes

Notes: Values are approximate and may vary.
Nutrition (per serving):
Calories: 250
Protein: 3g
Carbohydrates: 40g
Fat: 10g
Fiber: 5g
Sodium: 200mg