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

Maple Roasted Acorn Squash is pure fall comfort in a dish—golden, caramelized slices of acorn squash dusted with flaky sea salt and scattered with toasty pecans. There’s something magical about how the maple syrup seeps into every crevice of the squash, infusing it with sweetness while still letting those savory, earthy flavors shine. It’s the kind of side dish that steals the show at any gathering, yet it’s easy enough to make on a regular weeknight. You’ll love the beautiful contrast of textures: tender squash, bursts of crunchy pecan, and those sticky, savory-sweet edges. Whether you’re hosting Thanksgiving or just cozying up at home, this recipe brings warmth to every table.

Maple Roasted Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at what a handful of simple ingredients can do in this recipe! Each one is carefully chosen for its flavor and the beautiful way it transforms when roasted. Don’t be tempted to substitute—trust in these essentials to bring your Maple Roasted Acorn Squash to life.

Acorn squash: Look for a medium to large squash (or use two smaller ones); its natural creaminess and sweet flavor make it the perfect canvas for roasting.
Real maple syrup: Don’t settle for imitation—real maple syrup provides unparalleled sweetness and rich depth.
Olive oil: This coats the squash, helping it roast to caramelized perfection while adding a hint of fruitiness.
Kosher salt: This brings out the squash’s natural flavors and balances the sweetness of the maple.
Chopped pecans: These add just the right touch of crunch and a buttery flavor that pairs beautifully with the maple syrup.
Flaky sea salt (for serving): A final sprinkle enhances both flavor and texture for an unforgettable finish.

How to Make Maple Roasted Acorn Squash

Step 1: Prep Your Oven and Baking Sheets

Begin by heating your oven to 425 degrees F, placing racks in the top and bottom thirds. This high heat is what gives Maple Roasted Acorn Squash its irresistible caramelization, and using two racks means every slice gets its moment in the oven spotlight.

Step 2: Slice & Clean the Squash

Using a sturdy chef’s knife, carefully trim the top (including the stem) and just a sliver from the bottom to steady your squash for slicing. Halve the squash from stem to tip, then scoop out those seeds (save them for roasting if you like!) and cut the squash into hearty half-inch slices. This shape gives the perfect balance of tender inside and crispy-edged outside.

Step 3: Make the Maple Mixture

Grab a large mixing bowl and whisk together the maple syrup, olive oil, and kosher salt. This simple mixture will coat every slice in shiny, sweet-savory flavor, priming the squash for roasting glory.

Step 4: Toss and Coat the Squash

Add the squash slices to the bowl and toss until thoroughly coated—you’ll want to use your hands here to make sure every nook and cranny gets flavor. If your bowl is crowded, do this in two batches for even coverage. Don’t discard any leftover maple-oil mixture in the bowl!

Step 5: Arrange on Baking Sheets

Spread the squash slices onto two baking sheets, making sure there’s space between each one. Crowding causes steaming rather than caramelization, and we want those delicious golden edges.

Step 6: Prepare the Pecans

Toss your chopped pecans right into the bowl with any remaining maple syrup mixture, giving them a gentle stir to coat (a light hand is key—pecans need just a kiss of flavor, not a soak). If your bowl is dry, a tiny splash of maple and olive oil will do the trick.

Step 7: Roast the Squash

Slide your pans into the oven and roast for 15 minutes, then flip each slice to reveal that deep caramelization. Swap the pans between oven racks and roast for another 5–10 minutes, until fork-tender and beautifully golden. The color and aroma alone will have people drifting into your kitchen!

Step 8: Toast the Pecans

Gather the coated pecans onto one of the baking sheets and toast them for 2–5 minutes on the top rack. Watch closely—they’ll suddenly go from golden and fragrant to burnt if you turn your back! This step intensifies their flavor and crunch.

Step 9: Assemble and Serve

Arrange the roasted squash on a serving platter, scatter toasted pecans over top, and finish with a generous sprinkling of flaky sea salt. The combination is pure magic, with every bite giving you sweet, salty, soft, and crisp all at once.

How to Serve Maple Roasted Acorn Squash

Garnishes

A gorgeous sprinkle of flaky sea salt is a must, but you can also dress up your Maple Roasted Acorn Squash with a handful of fresh herbs (think thyme or parsley) for a pop of color and freshness. A delicate drizzle of extra maple syrup or a shaving of lemon zest can brighten things up for special occasions.

Side Dishes

This dish is a dream alongside hearty proteins such as roasted chicken or pork loin, and it pairs exceptionally with grain-based sides like quinoa pilaf or wild rice. Toss it on a platter with other roasted vegetables or nestle it alongside a big green salad for a vibrant meal.

Creative Ways to Present

For an unforgettable presentation, layer the squash on a long wooden board or a vibrantly glazed platter. Stack the maple roasted acorn squash in overlapping crescents, drizzle with extra syrup, and finish with toasted pecans and a scatter of microgreens for a restaurant-worthy look. Individual portions served atop toasted sourdough or scooped onto a salad can be equally striking for dinner parties.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them to an airtight container. Your Maple Roasted Acorn Squash will stay fresh and flavorful in the refrigerator for up to four days. Keep pecans separate if you prefer them less soft.

Freezing

While you can freeze leftover squash, it’s best to do so without the pecans to preserve their crunch. Layer the slices between parchment in a freezer-safe container and freeze for up to three months. Thaw in the refrigerator before reheating; just note that the texture may be a bit softer after freezing.

Reheating

To reheat, spread the squash on a lined baking sheet and pop it into a 350 degrees F oven for 8–10 minutes, or until warmed through and the edges perk back up. Add the pecans in the last couple of minutes just to toast them up again and revive their crunch.

FAQs

Can I use butter instead of olive oil?

Absolutely! Butter will add a richer, creamier note to the squash. Just melt it first and substitute it in equal measure for the olive oil. It pairs especially well with maple syrup if you’re aiming for an extra decadent touch.

Is this recipe vegan and gluten-free?

Yes, this Maple Roasted Acorn Squash is naturally vegan and gluten-free, making it a fantastic option for guests with dietary preferences. Just double-check your maple syrup and other ingredients if you’re serving anyone with severe allergens.

Can I prepare the squash ahead of time?

While the Maple Roasted Acorn Squash tastes best fresh, you can absolutely prep the squash slices and even mix the maple-olive oil blend a day in advance. Store everything separately in the fridge, then toss and roast right before serving for the freshest flavor and texture.

What can I do with leftover roasted acorn squash?

Leftover slices are delicious added to grain bowls, green salads, or even tucked into quesadillas with cheese and greens. You can also mash them and fold into risottos or autumn soups for a sweet-savory boost.

Do I need to peel the acorn squash?

No need! Once roasted, the skin becomes tender and perfectly edible. If you love ultra-smooth texture, you can peel before slicing, but most folks enjoy the color and texture the skin brings to your Maple Roasted Acorn Squash.

Final Thoughts

It’s truly amazing how Maple Roasted Acorn Squash turns a few simple ingredients into something so special. The irresistible aroma, the cozy flavors, and the golden, caramelized edges are guaranteed to win you over. Whether you’re making it for a holiday feast or adding some warmth to your everyday cooking, give this recipe a try—you’ll love every bite!

Maple Roasted Acorn Squash Recipe

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This easy maple roasted acorn squash is a delightful side dish for fall, combining the natural sweetness of acorn squash with the rich flavor of maple syrup and crunchy pecans. It’s a perfect balance of sweet and savory flavors that will complement any meal.

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

Ingredients

Acorn Squash:

1 medium to large acorn squash or two smaller ones

Maple Syrup Mixture:

2 tablespoons real maple syrup
2 tablespoons olive oil
½ teaspoon kosher salt

Additional:

⅓ cup chopped pecans
Flaky sea salt for serving

Instructions

Preheat the oven: Preheat the oven to 425 degrees F and position racks in the upper and lower thirds.
Prepare the squash: Cut the acorn squash into slices after removing the seeds and top. Coat with the maple syrup mixture.
Roast the squash: Roast the squash slices for 15 minutes, then flip and roast for an additional 5-10 minutes until caramelized.
Toast the pecans: Roast the pecans separately until fragrant, then sprinkle over the squash before serving.