Maple Roasted Acorn Squash

Maple roasted acorn squash brings out the best in this seasonal veggie with a light glaze of syrup and a handful of pecans for texture. I put this together one evening when I had an acorn squash sitting on the counter, wanting something simple to round out dinner.

The result is a hands-off roast that fills the kitchen with warm aromas, and those golden edges add just the right bit of appeal.

Why You’ll Love This Recipe

What I like most about this recipe is its no-nonsense approach—slice, coat, and bake, and you’re done. The squash softens up nicely while the maple syrup gives it a subtle shine without overwhelming the flavor. Tossing in pecans midway keeps things interesting with their nutty bite, and the whole thing feels like a natural fit for cooler weather eating. It’s straightforward for beginners, but even if you’ve roasted veggies before, the thin slices make a difference in how quickly it comes together.

I keep it light on seasonings so the acorn squash’s own taste leads the way, making it a reliable addition to plates that need a bit more color and warmth. Overall, it’s the kind of dish that encourages trying other squashes too, once you see how easy it is.

Equipment You’ll Need

• Oven (set to 425°F)
• Two rimmed baking sheets
• Sharp chef’s knife
• Large spoon or ice cream scoop for seeds
• Big mixing bowl
• Cutting board (stable one for safety)

Maple Roasted Acorn Squash 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

How to Make Maple Roasted Acorn Squash

1. Heat your oven to 425 degrees F first thing. Set one rack in the upper third and another in the lower third, this setup helps with even heat distribution.
2. With a sharp chef’s knife, cut the top off the acorn squash to remove the stem. Trim a small slice from the bottom so it stands steady. Cut the squash in half lengthwise, then scoop out the seeds and stringy bits with a large spoon. (You can rinse and roast the seeds later if you want an extra treat.)
3. Lay the halves cut-side down on a cutting board and slice into even ½-inch thick wedges. Aim for uniformity so they cook at the same rate.
4. In a spacious mixing bowl, mix the 2 tablespoons maple syrup, 2 tablespoons olive oil, and ½ teaspoon kosher salt. Stir until it’s well blended.
5. Drop the squash slices into the bowl and toss to cover them evenly. Hands work best here for control, but if the bowl’s too small, handle half at a time. Save any leftover liquid in the bowl for the pecans.
6. Line up the slices on two baking sheets, spacing them out generously. Close quarters mean less crispness, so give them room to breathe.
7. Add the chopped pecans to the remaining syrup mix in the bowl, plus a small pinch of kosher salt. Stir to coat. No mix left? Add ½ teaspoon each olive oil and maple syrup to get them going.
8. Put the sheets in the oven and let the squash roast for 15 minutes. Then, take them out, flip the slices with a spatula, and switch the sheets’ positions (top to bottom).
9. Roast for 5 to 10 more minutes, until the squash yields to a fork and the edges turn caramelized. Timing depends on your oven, so peek in toward the end.
10. For the pecans, spread them on one sheet and toast on the top rack for 2 to 5 minutes. They should smell nutty and look lightly golden, pull them quick to avoid burning.
11. Plate the squash, top with the warm pecans, and finish with a sprinkle of flaky sea salt. Serve right away while it’s hot.

The entire bake runs about 30-40 minutes, and I always feel like the flip step is worth it for that balanced cook on both sides.

How to Store

Let the maple roasted acorn squash cool completely before storing in a sealed container; it holds up in the fridge for 3-4 days. To reheat, use a 350°F oven for around 10 minutes to restore some crisp, or zap in the microwave for 1-2 minutes on medium power. Keep the pecans separate if possible to maintain their snap, adding them back when you serve.

This dish doesn’t freeze great, the texture can turn mushy, but if you have extras, wrap tightly and use within a week. I find leftovers make a good add-in for wraps or bowls the next day.

Serving Suggestions

This pairs nicely with grilled meats like steak or salmon, where the sweetness cuts through richer flavors. For plant-based meals, try it over couscous or alongside stuffed peppers. It works as a holiday side with ham or turkey, or even mixed into a fall grain salad with kale and feta. One squash feeds about 4 people generously as a side; scale up for more. The sea salt elevates it, so use a good quality one if you can.

Tips for Perfect Maple Roasted Acorn Squash

• Pick acorn squash that’s heavy for its size with no cracks—fresher ones roast more evenly.
• If slices stick to the board, lightly oil it first to make cutting smoother.
• Real maple syrup makes a difference in depth; the fake stuff can be too cloying.
• Dry the squash pieces with a towel before coating to promote better browning.
• Watch the oven closely during the second roast—ovens vary, and you want tender, not tough.
• For nut allergies, omit pecans or use seeds like pumpkin for similar crunch.
• If you like heat, a dash of cinnamon in the mix adds warmth without much change.

Recipe FAQs

How do I know when the acorn squash is done roasting?
Look for fork-tender slices with caramelized, slightly browned edges. It usually takes 20-25 minutes total, but test a piece to be sure—over-roasting dries it out.

Can I use butter instead of olive oil?
Sure, melted butter works for a richer taste, but stick to the same amount. It might brown faster, so check at the 15-minute mark.

What if my pecans burn during toasting?
If they do, start over with fresh ones—burnt nuts turn bitter. Toast in small batches next time and shake the pan halfway for evenness.

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