Why You’ll Love This Roasted Acorn Squash with Maple Glaze

• It’s the ultimate set-it-and-forget-it side dish. Once you’ve got your squash prepped and in the oven, your work is pretty much done. You can focus on the rest of your meal while the most incredible aroma fills your kitchen.
• The flavor balance is just perfect. We’re not just making it sweet. The maple glaze has a depth to it, with a hint of saltiness from the butter and a warm kick from spices like cinnamon or a pinch of cayenne if you’re feeling adventurous. It’s a symphony in every bite.
• It looks stunning on the table. Those beautiful, crescent-moon slices, glistening with a glossy glaze, make for a seriously impressive presentation. It’s a dish that says you put in effort, even though the process is wonderfully simple.
• It’s incredibly versatile. Serve it as a elegant side for a holiday feast, chop it up and toss it into a fall salad, or even enjoy it as a light main course with a scoop of quinoa and some toasted pecans. It adapts to whatever you need.

Ingredients & Tools

• 2 medium acorn squashes (about 1.5 to 2 pounds total)
• 2 tablespoons olive oil or melted coconut oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup pure maple syrup (the darker, the better for flavor!)
• 2 tablespoons unsalted butter, melted (or more olive oil for a vegan version)
• 1/2 teaspoon ground cinnamon
• Optional pinch of cayenne pepper or smoked paprika
• For serving: Fresh thyme or rosemary leaves, toasted pecans or walnuts

Tools: A sturdy chef’s knife, a large, sharp spoon or ice cream scoop for seeding, a large baking sheet, parchment paper or a silicone baking mat, and a small bowl for the glaze.

The quality of your maple syrup really makes a difference here—it’s the star of the glaze, so using a good, dark Grade A syrup will give you that deep, caramel-like flavor we’re after. And don’t skip the optional pinch of cayenne; it doesn’t make the dish spicy, per se, but it adds a wonderful warmth that complements the sweetness beautifully.

Serves: 4 as a side | Prep Time: 10 minutes | Cook Time: 45-55 minutes | Total Time: about 1 hour

Before You Start: Tips & Ingredient Notes

• Choosing your squash. Look for acorn squashes that feel heavy for their size and have a deep green rind with a patch of orange. Avoid any with soft spots or cracks. A heavier squash usually means it’s nice and moist inside.
• The great peeling debate. You absolutely do not need to peel acorn squash for roasting! The skin becomes tender enough to eat and adds a lovely texture. It also makes prep a breeze. If you really prefer it peeled, a sharp Y-shaped peeler is your best friend, but I encourage you to try it with the skin on.
• Why pure maple syrup? The flavor of pure maple syrup is complex and rich, unlike pancake syrup which is mostly corn syrup and artificial flavor. The glaze will taste cleaner and more nuanced with the real stuff. It’s worth the splurge.
• Spice it your way. Cinnamon is a classic, but feel free to experiment. A blend of cinnamon, nutmeg, and a tiny bit of cloves is fantastic. For a savory twist, try sage or rosemary in the glaze instead of sweet spices.

How to Make Roasted Acorn Squash with Maple Glaze

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken or Turkey — The savory, juicy meat is a perfect counterpoint to the sweet and tender squash. It’s a classic autumn pairing that never fails.
• Creamy Lentil Soup or a Wild Rice Pilaf — For a vegetarian feast, the earthy flavors of lentils or nutty rice provide a hearty base that lets the squash shine as a flavorful accent.
• Sautéed Greens with Garlic — Something like kale or Swiss chard cooked with a bit of garlic adds a pleasant bitterness and vibrant color to balance the sweet richness of the dish.

Drinks

• A crisp, dry Riesling or Chenin Blanc — The slight sweetness and acidity in these white wines cut through the richness of the glaze and cleanse the palate beautifully.
• Apple Cider (spiked or not) — It’s a match made in fall heaven. The apple notes harmonize with the squash and maple for a truly cohesive flavor experience.
• A Brown Ale or Amber Ale — The caramel and toasty notes in these beers mirror the flavors in the roasted squash and create a wonderfully cozy combination.

Something Sweet

• Warm Apple Crisp with Vanilla Ice Cream — Double down on the cozy vibes. The tart apples and cool ice cream are a fantastic follow-up to the warm, spiced squash.
• Pumpkin Bread or a Simple Shortbread Cookie — These are less sweet options that offer a nice textural contrast and a gentle, satisfying end to the meal.
• Dark Chocolate and a Pear — Sometimes simple is best. A few squares of high-quality dark chocolate and a ripe, juicy pear provide a light, elegant, and effortless finale.

Top Mistakes to Avoid

• Mistake: Slicing the squash too thin. If the slices are less than ½-inch thick, they can easily burn before becoming tender. The thicker slices we use here ensure a creamy interior and a caramelized exterior.
• Mistake: Adding the glaze at the beginning. Maple syrup burns easily! If you put it on at the start, the sugars will carbonize and taste bitter by the time the squash is cooked. Adding it halfway through is the trick to a perfectly sticky, not burnt, glaze.
• Mistake: Crowding the pan. If the squash slices are piled on top of each other, they’ll steam and become mushy instead of developing those delicious roasted, caramelized edges. Use two pans if you need to for proper spacing.
• Mistake: Underseasoning. Don’t be shy with the salt! The salt is crucial for balancing the sweetness of the maple syrup. Taste your glaze before brushing it on and season adequately.

Expert Tips

• Tip: Get creative with your cuts. Instead of crescents, try cutting the halves into rings for a different presentation, or even cube the squash for a faster roasting time (adjust cook time down to 30-40 minutes total).
• Tip: Make it a main course. Turn this side into a hearty vegetarian meal by roasting the squash on a bed of kale or spinach and topping it with cooked quinoa, crumbled feta or goat cheese, and those toasted nuts.
• Tip: Prep ahead for easy entertaining. You can slice the squash and make the glaze up to a day in advance. Store the squash slices in water in the fridge to prevent browning, and keep the glaze in a jar. When ready, just pat the squash dry, toss with oil, and roast.
• Tip: Use the leftover glaze. Any extra glaze can be brushed on roasted carrots, sweet potatoes, or even used as a glaze for pork chops or chicken thighs. It’s too good to waste!

FAQs

Can I use a different type of squash?
Absolutely! Butternut squash is a great substitute—just peel it and cut it into similar-sized chunks or half-moons. Delicata squash is another fantastic option because its skin is tender and edible, and its shape is perfect for rings. The cooking time might vary slightly depending on the density of the squash, so just keep an eye on it and test for tenderness with a fork.

How should I store leftovers, and can I reheat them?
Store any leftover squash in an airtight container in the refrigerator for up to 4 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F (175°C) for about 10-15 minutes. This will help re-crisp the edges. The microwave will work in a pinch but will make the squash soft and steamy, losing that lovely roasted texture.

My glaze burned a little on the pan. Is the squash ruined?
Probably not! As long as the squash itself isn’t blackened and charred, it’s likely fine. The burnt bits on the pan are just excess glaze that dripped off and carbonized. Carefully transfer the squash slices to a plate, avoiding the blackened spots. The squash should still taste delicious. Next time, just make sure your squash isn’t drowning in glaze on the pan.

Can I make this recipe vegan?
Easily! Simply substitute the butter with an equal amount of olive oil or coconut oil. The glaze will be slightly less rich, but it will still be wonderfully flavorful and caramelize beautifully. Just ensure your maple syrup is vegan-friendly (most pure maple syrups are).

Why is my squash still tough after the recommended cooking time?
Ovens can vary, and squashes can differ in density. If it’s still tough, it just needs more time. Cover the pan loosely with foil to prevent the top from burning, and continue roasting in 5-minute increments until the squash is easily pierced with a fork. A tougher squash usually means it was harvested a bit early, but patience will yield a tender result.