This easy roasted acorn squash is basted with a sweet, savory glaze and baked to tender perfection with a naturally buttery, sweet, and nutty flavor. I love this fall and winter side dish, and it is a nice change from the usual fanfare.
This is a fabulous side dish for roast pork loin and oven-baked beef brisket. It also makes a yummy vegetarian entree with chickpea avocado salad or rocket salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Acorn squash: Choose a dark green heavy squash free of soft spots, bruises, and cuts. A small orange spot indicates it is ripe, while a large orange spot can indicate overripeness.
- Butter: salted or unsalted. If using salted butter, cut the added salt down to ¼ teaspoon.
- Maple syrup: I use an organic maple syrup that I purchase from Costco, which I love. You can substitute brown sugar if you prefer.
- Chili powder: I like using chili powder with ancho chile powder. It adds a slightly sweet and smoky flavor.
- Smoked paprika: This is not to be confused with sweet or hot paprika. Smoked paprika has a rich smoky flavor from smoking the peppers over a wood fire.
How To Make Roasted Acorn Squash
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Place the squash on a baking sheet covered with aluminum foil. Brush the aluminum foil with olive oil. Season the squash generously with sea salt and freshly cracked black pepper.
- Simmer the butter, maple syrup, chili powder, smoked paprika, ground cumin, and ground cinnamon in a small saucepan over low heat until blended.
- Roast the squash for 15 minutes. Remove it from the oven and baste it with the butter sauce.
- Roast for another 15 minutes or until fork-tender. Baste with any remaining butter sauce.
Preparation Tips
- Squash can be difficult to cut. Use a skid-free cutting board and a sharp knife. Consider softening the skin in the microwave as directed below.
- Use a squash scoop to easily remove the seeds. It is a lifesaver.
- The skin of the squash is edible, and it contains nutrients and fiber. If you prefer, use your fork to pull the tender flesh away from the skin.
Tips For Cutting Acorn Squash
- To soften the squash, pierce it with a fork and microwave on high for 3-4 minutes. Let the acorn squash cool enough to handle it safely.
- Cut the stem end off the squash and turn it on its cut side before slicing it in half.
- Use a sharp knife to cut the squash in half and slice it into little over ½ inch crescent or half-moon shape pieces.
More Squash Recipes
Roasted Acorn Squash
This easy roasted acorn squash is basted with a sweet, savory glaze and roasted to tender perfection with a naturally buttery, sweet, and nutty flavor.
Print
Pin
Rate
Servings: 8 servings
Calories: 117kcal
Ingredients
- 2 medium acorn squash, seeded and cut into ½ inch slices
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup unsalted butter
- 3 tablespoons maple syrup
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees. Cover a large baking sheet with aluminum foil. Brush the aluminum foil with a light coating of olive oil.
- Place the squash on the baking sheet. Season the squash generously with sea salt and freshly cracked black pepper.
- Combine the butter, maple syrup, chili powder, smoked paprika, ground cumin, and ground cinnamon in a small saucepan. Simmer over low heat until combined.
- Roast the squash for 15 minutes. Remove it from the oven and baste it with the butter sauce.
- Roast for another 15 minutes or until fork-tender. Baste with any remaining butter sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power just until warm.
- Freeze in an airtight container for up to 3 months. Reheat in the microwave at reduced power.
Nutrition
Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 155mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Ben
This was super tasty. Roasting the squash really brings out the flavor.
Kimmie
That’s wonderful ! I liked how you added both savory and sweet options 🙂 Looks simple enough to prep, might give it a go soon.
Beth Pierce
Thanks, Kimmie! Enjoy!
Twinspirational Parties
This was so good! I loved all the spices and the maple syrup added just the right touch of sweetness!
Lisa
Such a great fall recipe, I’ve never tried squash like this before so I’m saving this recipe. I definitely would pair this with some baked chicken.
Beth Pierce
Sounds like a delicious plan, Lisa!
Catalina
I made this as a side dish and it was so tender and sweet. The roasted edges added the perfect touch!
Amy
Love how the maple-chili glaze adds warmth and depth. This is perfect for fall dinners!
Terri
I live in Texas, so I apprecate those warm spices. I’ve never had acorn squash quite like this before. It was delicious!
Kristin
I really love the combo of the warm spices with the natural sweetness of the squash. This is a great recipe!
Beth Pierce
Thank you, Kristin!
Kristin
This his such a great fall recipe. I paired it with a roasted chicken, and we loved it.
Beth Pierce
Sounds like a great meal!
Maria
I love the savory kick of the chili powder and cumin with the natural sweetness of the acorn squash. So good!
Beth Pierce
I agree 100%