Acorn squash is one of my autumn and winter favorites that is often overlooked and underutilized. I mean, those scalloped edges, that golden maple sheen, and the way it turns irresistibly caramelized in the oven with almost no effort at all. These Maple Roasted Acorn Squash Slices are the kind of recipe that makes your whole kitchen smell like fall comfort; sweet, buttery, lightly spiced, and beautifully rustic.
Whether you’re hosting a cozy brunch, building a holiday spread, or just craving a simple autumn side dish that looks as stunning as it tastes, this recipe delivers every time. With just a handful of everyday ingredients and a few easy steps, you’ll have a platter of tender, flavorful squash that feels both homey and elegant.
Acorn squash is one of North America’s oldest cultivated crops, grown by Indigenous peoples long before European settlers arrived. As part of the “Three Sisters” including corn, beans, and squash. It played a central role in Native agriculture, providing nourishment and long-lasting storage through the winter months. Its distinctive ridged shape and naturally sweet flavor made it a staple ingredient long before it appeared on modern menus.
Today, acorn squash is loved for its versatility and cozy, comforting flavor. Home cooks roast it with maple syrup, stuff the halves with savory fillings, blend it into creamy soups, or slice it into pretty crescent shapes for an easy, elegant side dish (like this one!). It’s affordable, nutrient-rich, and adapts beautifully to both sweet and savory flavors; making it a timeless ingredient that fits seamlessly into today’s seasonal cooking, meal prepping, and holiday spreads.
Why You'll Love This Recipe
- Versatile side dish: Pairs wonderfully with roasted chicken, turkey, pork, or plant-based mains, making it perfect for weeknights or festive gatherings.
- Healthy and nourishing: Acorn squash is rich in fiber, vitamins, and antioxidants, giving you a delicious way to enjoy seasonal produce.
- Allergy-friendly and adaptable: Naturally gluten-free, vegetarian, and easy to adjust for dairy-free or vegan diets.
Jump to:
Equipment
- Sharp Chef’s Knife: Essential for cutting through the tough outer skin of the acorn squash and slicing it into even crescent shapes.
- Cutting Board: A sturdy board gives you stability and safety while prepping the squash.
- Spoon: Used to scoop out the seeds and stringy pulp from the center. A regular spoon or an ice cream scoop works well.
- Mixing Bowl: For tossing the squash slices with the maple glaze until they’re fully coated.
- Small Bowl or Measuring Cup: To mix the maple syrup, oil, cinnamon, and seasonings.
- Basting Brush or Spoon: Helps evenly distribute the glaze over each slice.
- Large Baking Sheet: Gives the slices plenty of room to roast and caramelize without steaming.
- Parchment Paper: Keeps the squash from sticking and makes cleanup easy.
- Tongs or Spatula: Helpful for flipping the slices halfway through roasting.
Ingredients
- Acorn Squash: Acorn squash has a naturally sweet, nutty flavor and beautiful scalloped shape that roasts into golden, caramelized slices. Its firm texture holds up wonderfully in the oven, making it perfect for slicing into crescents. Choose squash that feel heavy for their size, with deep green skin and a touch of orange.
- Olive Oil or Melted Butter: Both help the squash roast beautifully. Olive oil adds a light, savory richness, while butter creates deeper caramelization and a cozy, buttery flavor.
- Pure Maple Syrup: This is the star that brings sweetness, shine, and that signature fall flavor. Pure maple syrup caramelizes in the oven, giving each slice a glossy golden finish. Avoid pancake syrup since it won’t give the same flavor or texture.
- Brown Sugar (optional): Just a little helps intensify caramelization and adds a richer, deeper sweetness. It’s optional, but highly recommended if you love that sticky, golden finish.
- Cinnamon: A pinch of cinnamon brings warmth and helps highlight the natural sweetness of the squash. It adds subtle cozy fall flavor without overpowering the dish.
- Salt: Salt balances the sweetness and enhances all the flavors. Even sweet side dishes need salt to taste their best.
- Black Pepper (optional): Optional but lovely; it adds a gentle contrast to the sweetness, giving the dish a slightly savory edge.
- Fresh Thyme or Rosemary: These herbs add brightness, aroma, and color to the final dish. Thyme gives a soft, earthy note, while rosemary adds a more robust pine-like fragrance. Both work beautifully with maple and squash.
See recipe card for quantities.
Instructions
- Step 1: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This helps the squash caramelize beautifully and keeps cleanup easy.
- Step 2: Place the acorn squash on a cutting board and slice it in half.
- Step 3: Use a sturdy spoon to scoop out the seeds and stringy pulp.
- Step 4: Slice the cleaned squash half in half again.
- Step 5: With the squash halves cut-side down for stability, slice them into 1-inch-thick half-moon pieces. Try to keep the slices similar in size so they roast evenly.
- Step 6: In a small bowl, whisk together the olive oil or melted butter, maple syrup, brown sugar (if using), cinnamon, salt, and black pepper until well combined.
- Step 7: Place the slices in a large bowl or on your lined baking sheet. Brush or toss the squash with the maple mixture, making sure each piece is evenly coated.
- Step 8: Spread the slices in a single layer on the baking sheet. Give each piece a little space so the edges can brown and caramelize.
- Step 9: Bake for 25 minutes, then flip each slice. Continue roasting for another 15–20 minutes, or until the squash is tender and the edges are golden and caramelized.
- Step 10: Drizzle any leftover maple glaze from the pan over the squash and garnish with fresh thyme or rosemary. Serve warm and enjoy!
Tips & Tricks
- Cut uniform slices for even roasting: Thicker slices take longer and thinner slices cook faster. Aim for consistently sized 1-inch crescents so every piece is tender and caramelized at the same time.
- Use parchment paper for easy cleanup: The maple syrup caramelizes beautifully but can get sticky. Parchment keeps things tidy and prevents burning.
- Don’t overcrowd the pan: Give the slices space so they roast instead of steam. If your pan looks crowded, divide them between two baking sheets.
- Brush both sides generously: The glaze is where all the flavor and shine comes from! Make sure each slice gets well coated before roasting.
How to Serve
These maple roasted acorn squash slices shine as a cozy, comforting side dish, but they’re also elegant enough for holiday tables and brunch gatherings. Serve them warm on a platter, lightly drizzled with extra maple glaze and topped with fresh thyme or rosemary for a rustic, restaurant-style finish. Their scalloped edges and golden caramelization make them naturally eye-catching on the table.
What to Pair With
- Proteins: Roasted acorn squash makes a great side for many lunch and dinner proteins like roasted chicken or turkey, pork tenderloin or pork chops, glazed ham, and baked salmon.
- Other Side Dishes: For a more robust spread serve roasted acorn squash along with other sides such as stuffing, brussels sprouts, garlic mashed potatoes, or a fresh salad.
- Brunch Pairings: Serve this dish with quiche or frittatas and savory breakfast sausage for a delightful autumn brunch.
Note: Flavor boosters and garnishes will easily enhance this dish! Try a sprinkle of flaky sea salt, fresh herbs, a drizzle of extra maple syrup, crumbled goat cheese or feta, and even some toasted pecans for crunch.
Servings
This recipe makes 4 servings as a side dish. If serving at a holiday meal or buffet-style where portions tend to be smaller, it can stretch to 5–6 servings, but for everyday dinners or brunch plates, 4 is the most accurate and generous serving size.
Storage
Place any leftover roasted acorn squash slices in an airtight container and refrigerate for up to 4 days. They hold their texture well and stay slightly caramelized even after cooling. You can freeze acorn squash, but texture may soften. If you choose to freeze, lay slices flat on a baking sheet to freeze individually, then transfer to an airtight bag. Freeze for up to 2 months. Reheat in the oven for the best texture.
To reheat, use one of the options below:
- Oven (Best): Warm the slices at 350°F for 8–10 minutes until heated through. This restores the caramelized edges beautifully.
- Air Fryer: Reheat at 350°F for 3–4 minutes.
- Microwave: Heat in 20–30 second bursts. They will soften more, but still taste delicious.
FAQ
Yes! Roast the squash earlier in the day, then reheat in the oven before serving. They keep their flavor beautifully.
No, the skin becomes tender when roasted and is completely edible. Plus, keeping it on helps the slices hold their shape.
Skip the brown sugar and reduce the maple syrup to 1–2 tablespoons. Add a pinch of smoked paprika or garlic powder for a savory variation.
The slices should be fork-tender with deep golden edges and a light caramelized sheen.
Additional Recipes
Try one of these autumn dishes next:
Maple Cinnamon Baked Acorn Squash
Equipment
- Chef’s knife
- Cutting Board
- Spoon
- Mixing bowl
- Basting brush
- Baking Sheet
- Parchment Paper
- Tongs or spatula.
Ingredients
- 2 medium acorn squash
- 2 –3 tablespoon olive oil or melted butter
- 3 tablespoon pure maple syrup
- 2 tablespoon brown sugar optional
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Black pepper to taste (optional)
- Fresh thyme or rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut acorn squash in half and scoop out seeds.
- Slice each half into half again, creating four quarters.
- Slice each quarter into 1-inch crescent-shaped pieces.
- In a small bowl, whisk oil or butter, maple syrup, brown sugar, cinnamon, salt, and pepper.
- Coat squash slices evenly with the maple glaze.
- Arrange slices on the baking sheet in a single layer.
- Roast for 25 minutes, flip, then roast another 15–20 minutes until tender and caramelized.
- Drizzle any leftover glaze from the pan over the slices and garnish with herbs.
I hope this Maple Roasted Acorn Squash becomes one of those recipes you reach for every fall! There’s something special about a dish that’s both beautiful on the table and easy enough for any night of the week. If you try it, I’d love to hear how it turned out for you. Snap a photo, tag me, and share your cozy kitchen moments
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