Name: Maple Roasted Acorn Squash Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 medium to large acorn squash or two smaller ones; 2 tablespoon real maple syrup; 2 tablespoon olive oil; ½ teaspoon kosher salt; ⅓ cup chopped pecans; flaky sea salt for serving

Welcome to your new favorite fall side dish! Maple Roasted Acorn Squash is a celebration of all that autumn has to offer: golden slices of acorn squash are tossed with pure maple syrup, olive oil, and a touch of salt, then roasted until beautifully caramelized and fork-tender. Topped with toasted pecans for crunch and finished with finishing salt, this dish hits that perfect sweet-savory balance. It’s a snap to prepare, delivers big on flavor, and is as gorgeous as it is comforting—making it the star of every fall table.

Maple Roasted Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of staples, you can create Maple Roasted Acorn Squash that tastes like a labor of love. Each ingredient truly matters: the right squash brings creamy texture, while a splash of maple and a sprinkle of salt make all the difference in sweetness and savoriness.

Acorn Squash: The heart of this dish! Choose one large or two smaller squash for the best balance of size and texture.
Real Maple Syrup: Use authentic maple syrup for its deep, caramel-rich sweetness; nothing artificial, please!
Olive Oil: Helps caramelize the squash and adds a fruity, peppery note.
Kosher Salt: Enhances all the flavors and keeps the sweetness in check.
Chopped Pecans: Their buttery crunch makes a dreamy contrast to the tender squash.
Flaky Sea Salt: A final sprinkle for flavor pops and just a hint of extra crunch when serving.

How to Make Maple Roasted Acorn Squash

Step 1: Prep the Oven and the Squash

Start by heating your oven to 425°F and arranging the racks in the upper and lower third. This high heat is key to getting that signature caramelization. Using a sturdy chef’s knife, slice the top (stem included) off your acorn squash, plus a thin cut from the bottom to steady it. Halve the squash from top to bottom, then scoop out all the seeds—save them for roasting if you’re feeling thrifty! Next, flip the halves cut side down and slice them into half-inch thick wedges for even cooking.

Step 2: Mix Maple Syrup, Oil, and Salt

In a roomy mixing bowl, whisk together the real maple syrup, olive oil, and kosher salt. You’re creating that irresistible glaze that makes Maple Roasted Acorn Squash so special. The balance of salty and sweet here is what sets this dish apart, so don’t skimp!

Step 3: Coat the Squash

Add your squash slices to the bowl with the glaze and use your hands—truly the best tool for the job—to toss everything together. Make sure each piece gets a lovely shine of the syrup mixture, even if you need to work in batches. Reserve any extra syrup and oil in the bowl; you’ll use it soon.

Step 4: Arrange and Roast

Spread the coated squash generously on two baking sheets, leaving space so the hot air can circulate and the edges crisp up rather than steam. This is your moment for maximum golden caramelization, so resist crowding the pan. Slide both trays into the oven for 15 minutes.

Step 5: Toast the Pecans

While the squash roasts, add the chopped pecans to the same bowl with any leftover syrup and oil. Toss until just lightly coated—if you find the bowl dry, add a small splash of olive oil and maple syrup. Scatter the pecans onto one of the baking sheets and set aside.

Step 6: Flip and Finish Roasting

After 15 minutes, remove the baking sheets and use a spatula to gently flip each piece. Swap the trays between the oven racks before butterflying them back into the oven for another 5 to 10 minutes, until the squash is tender and beautifully browned. Transfer the squash to a serving plate while you finish the pecans.

Step 7: Toast and Top

Pop the pecans on the top oven rack for just 2 to 5 minutes until fragrant and toasty—watch them closely, as they can go from golden to burnt in a flash. Once ready, sprinkle the warm maple pecans generously over the roasted squash, followed by a shower of flaky sea salt. Enjoy the cascade of sweet, savory, and crunchy goodness.

How to Serve Maple Roasted Acorn Squash

Garnishes

Let your Maple Roasted Acorn Squash shine by finishing it with an extra twinkle of flaky sea salt and a scattering of fresh herbs like thyme, sage, or parsley. These garnishes brighten each bite and truly elevate the presentation, making it as appetizing to the eyes as it is to the tastebuds.

Side Dishes

This dish pairs beautifully with hearty grains like wild rice or quinoa, as well as a simple green salad dressed in vinaigrette. For holiday feasts, plate it alongside roasted turkey or a festive vegetarian main, and let the gently sweet, nutty notes complement everything else on your table.

Creative Ways to Present

For a show-stopping presentation, arrange the caramelized squash slices in a circular pattern on a large platter, then mound the maple pecans in the center. Or, for dinner parties, serve individual portions layered atop creamy whipped feta, or tucked into grain bowls with cranberries and greens for a vibrant autumn meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Maple Roasted Acorn Squash (lucky you!), tuck it into an airtight container in the fridge. It’ll keep beautifully for up to three days, making for the most craveable next-day lunches and sides.

Freezing

Yes, you can freeze Maple Roasted Acorn Squash! Simply spread cooled slices in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. It’s a great way to preserve extra squash for easy sides later on, though the texture may be slightly softer after thawing.

Reheating

To reheat, simply spread the squash slices on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through and edges are once again a little crisp. Pecans can be re-warmed at the same time, but watch carefully to avoid scorching.

FAQs

Can I use another type of winter squash for Maple Roasted Acorn Squash?

Definitely! While acorn squash brings a tender texture and beautiful color, you can swap in delicata, kabocha, or butternut squash using the same method. You may need to adjust your roasting time slightly, but the flavors will be just as lovely.

Do I need to peel the acorn squash before roasting?

No peeling necessary! The skin of acorn squash softens as it roasts and becomes perfectly edible. It adds a pleasant chew and helps the slices hold their shape, so just wash the squash well before slicing and roasting.

Is this recipe vegan and gluten-free?

Yes, Maple Roasted Acorn Squash is naturally vegan and gluten-free, making it a perfect side for gatherings with various dietary restrictions. Just be sure your maple syrup is pure and your add-ins don’t include any hidden gluten.

Can I make Maple Roasted Acorn Squash ahead of time?

Absolutely! You can roast the squash and pecans a day in advance; store separately in the fridge. Reheat everything just before serving, and add the finishing flaky salt then for the best texture and flavor.

What can I do with leftover Maple Roasted Acorn Squash?

Leftovers are so versatile! Toss them onto salads, add them to grain bowls, or mash and fold into quesadillas or wraps for a sweet-savory punch. It’s also delicious mixed into pasta with a sprinkle of cheese.

Final Thoughts

I hope this Maple Roasted Acorn Squash becomes a cherished staple in your seasonal kitchen. With just a few simple steps, you get sweetness, crunch, and color on your table—plus plenty of reasons to make it again and again. Happy cooking and savor every bite!

Maple Roasted Acorn Squash Recipe

Print Recipe

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This easy maple roasted acorn squash is topped with chopped pecans. It’s a little bit sweet and a little bit savory, and a perfect side dish for fall.

Author: Paula
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Ingredients:

1 medium to large acorn squash or two smaller ones
2 tablespoon real maple syrup
2 tablespoon olive oil
½ teaspoon kosher salt
⅓ cup chopped pecans
flaky sea salt for serving

Instructions

Preheat the oven: Preheat the oven to 425 degrees F. Place racks in the upper and lower third of the oven.
Prep the squash: Use a good chef’s knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it. Slice the squash in half from top to bottom. Then use a large spoon to scoop out the seeds. (Save for roasting if you like.) Turn the squash cut side down and cut into ½ inch slices.
Prepare the maple syrup mixture: Combine the maple syrup, kosher salt, and olive oil in a large mixing bowl.
Coat the squash: Add the squash slices to the bowl and toss them until coated with the maple syrup mixture. Place the slices on baking sheets.
Roast the squash: Roast the squash for 15 minutes, then flip the slices over and roast for another 5-10 minutes until fork-tender and caramelized. Transfer to a serving plate.
Toast the pecans: Spread out the pecans on a baking sheet and roast for 2-5 minutes until toasty.
Serve: Sprinkle the toasted pecans over the acorn squash, season with flaky sea salt and serve.

Notes

It’s easiest to use your hands to coat the squash slices with the maple syrup mixture.
Avoid overcoating the pecans with the maple syrup and olive oil to prevent burning.
Avoid crowding the sheet pan to ensure proper caramelization.
For fresh pecans, consider ordering from Millican Pecan for better taste.