ROASTED ACORN SQUASH W/ MAPLE SYRUP

WineCheeseScallops
Oct 2
5 min read

There’s something about roasted squash in the fall that just feels like a warm hug. Sweet, nutty, and beautifully caramelized in the oven, this Roasted Acorn Squash with Maple Syrup is the perfect seasonal side dish. The natural sweetness of acorn squash pairs beautifully with rich butter and pure maple syrup, creating a dish that feels rustic yet elegant.

Halved roasted acorn squash on a wooden surface, sprinkled with melted butter and spices. Cinnamon sticks and salt grains surround. Warm tones.

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Whether you’re planning a cozy weeknight dinner or a holiday feast, this recipe shines on the table. It’s simple, stunning, and guaranteed to win over guests who didn’t think they liked squash. With its golden roasted edges, drizzle of maple syrup, and sprinkle of flaky sea salt, this dish turns humble squash into a showstopper.

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Ingredient Highlights

Acorn Squash

Named for its acorn-like shape, acorn squash is a winter squash variety with a slightly sweet, nutty flavor and tender orange flesh. It’s rich in vitamin C, potassium, and dietary fiber, making it both nutritious and satisfying. Unlike butternut squash, its rind is edible when roasted long enough, though many people prefer to scoop out the soft flesh. Acorn squash is an excellent ingredient for roasting since its natural sugars caramelize beautifully in the oven.

Maple Syrup

Pure maple syrup brings deep, earthy sweetness that pairs perfectly with the natural flavor of squash. Unlike processed sugar, maple syrup contains small amounts of antioxidants and minerals such as manganese and zinc. Its complexity comes from the caramelization of maple tree sap, and when drizzled over warm roasted squash, it enhances the dish with a glossy finish and indulgent sweetness.

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Recipe Inspiration

Halved acorn squash on a wooden board with a knife, measuring spoons, bottle, and brush labeled "Williams Sonoma." Warm kitchen setting.

This recipe takes inspiration from classic autumn flavors—squash and maple. In many parts of North America, roasting squash is a tradition as soon as cooler weather arrives. The addition of maple syrup nods to New England roots, where maple sugaring is both a seasonal practice and a beloved culinary staple.

The beauty of this dish is in its simplicity. It doesn’t rely on elaborate spices or heavy sauces—just squash, butter, syrup, olive oil, and salt. Yet, when roasted, the flavors meld into something extraordinary. It’s one of those recipes that tastes nostalgic, like something your grandmother might have made, while still feeling modern and restaurant-worthy.

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Tips, Serving Suggestions & Storage Advice

Halved acorn squash with butter and spices on a wooden cutting board. The squash is yellow inside with green outer skin, creating a cozy mood.

Start checking for doneness at 40 minutes—squash sizes vary widely.
For deeper caramelization, roast at 375°F instead of 350°F, just keep an eye on the edges.
Add fresh herbs like thyme or rosemary before roasting for a savory touch.
For a vegan version, swap butter with olive oil or vegan butter.
Serve as a side to roasted chicken, turkey, or pork for a complete fall meal.
Sprinkle toasted pecans or walnuts on top for added crunch.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat by covering in foil and warming in the oven at 325°F until hot.
Puree leftovers into soup for a delicious second dish.
Drizzle with balsamic glaze instead of maple syrup for a savory variation.

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What Makes This Recipe Stand Out

Halved acorn squash on a white surface, seasoned with brown spices and sugar, glossy appearance. Warm, inviting tones.

A minimal ingredient list with maximum flavor payoff.
Perfect balance of sweet and savory from maple syrup, butter, and olive oil.
Easy enough for weeknights, elegant enough for holidays.
A naturally gluten-free and vegetarian dish.
Versatile—works as a side, vegetarian main, or even meal prep component.
The roasting method intensifies flavor and adds caramelized edges.
Customizable with herbs, spices, or nuts.
A dish that highlights seasonal produce at its best.
Simple preparation—no peeling needed.
Stunning presentation with golden roasted squash halves on a platter.

Roasted acorn squash halves on wooden board, sprinkled with spices and salt. Warm brown and yellow tones create a cozy, rustic feel.

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Roasted Acorn Squash with Maple Syrup

Two roasted squash halves with cinnamon and salt on a wooden surface. The squash is seasoned with spices, creating a warm, savory mood.

Ingredients:

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, cut into small cubes
3 tablespoons pure maple syrup, plus extra for serving
Olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt (such as fleur de sel), for serving

Instructions:

Preheat the oven to 350°F.
Arrange the squash halves, cut side up, on a baking sheet. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each half.
Brush the cut surfaces lightly with olive oil, then season each half with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Roast for 40–60 minutes, depending on size, until the flesh is tender when pierced with a fork or small knife.
Transfer the roasted squash to a serving platter. If the halves are large, cut them again through the stem for easier serving.
Drizzle lightly with additional maple syrup, sprinkle with flaky sea salt, and serve hot.

Three roasted acorn squash halves with cinnamon sticks and spices on a wooden board. Light background, cozy and warm presentation.

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