Maple Roasted Acorn Squash

Last updated on December 18th, 2025

Maple Roasted Acorn Squash is the super easy cold weather side dish you didn’t know you needed. Made with refrigerator and pantry staples, it’s easy enough to prepare for a weeknight and will present beautifully as a side for your holiday tables.

Fall is squash season and roasting it is my favourite way to prepare it. For this recipe I’ve combined nutty acorn squash with good quality olive oil, caramel-like maple syrup, peppery rosemary and flaky salt to create a low lift, high reward side. Roasting it brings out its natural sweetness and produces crispy, golden edges. The texture is incredible – soft and flavourful on the inside, with just the right amount of caramelization.

Here’s everything you’ll need to make this Maple Roasted Acorn Squash

• 1 acorn squash, halved and seeded
• 1 tablespoon (15 grams) extra-virgin olive oil
• 1 tablespoon (15 grams) maple syrup, plus more for serving
• 1 teaspoon (3 grams) kosher salt
• 1 teaspoon (2 grams) finely chopped fresh rosemary, for serving
• Freshly ground black pepper to taste
• Maldon salt or another flaky sea salt, for serving

Acorn squash has a sweet and buttery, nutty-tasting flavour profile. A little milder than butternut squash, it’s high in fibre, calcium, magnesium, potassium and antioxidants. You can read more about the nutritional benefits of acorn squash here.

Tip: Look for the bright orange or yellow patch on the side to be sure the squash was harvested at the right time and is ready to eat.

How to cut an acorn squash

Holding the squash steady on its side with one hand, slice from top to bottom through the stem then scoop out all the seeds. If the acorn squash is a little bigger (more than what you need for 2 servings) once it’s roasted, slice squash halves once more from top to bottom to make 4 wedges.

Tip: Reserve squash seeds (washed and dried) for roasting with a little olive oil and coarse sea salt for an irresistible snack or topping for soups and salads!

Do I need to peel the squash?

Not at all, all squash skin is edible once roasted.

Variations and substitutions

If you don’t have or prefer not to cook with rosemary, substitute fresh sage leaves or use ground cinnamon for a sweeter side dish.

For a cheesy, savoury version, replace the maple syrup with butter and add freshly grated Parmesan!

How to serve Maple Roasted Acorn Squash

There are so many ways to enjoy it. Serve it as a stand-alone side dish, cube it and add it to harvest salads and grain bowls or pair it with a crispy fried egg and a side of bacon or sausage for a veggie-forward Sunday brunch!

I love that this recipe can be scaled up easily to accommodate the number of guests. A versatile sweet and savoury side that’s ideal for the colder months!

Try this Sausage Stuffed Acorn Squash or this One-Bowl Maple Pecan Banana Bread next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Maple Roasted Acorn Squash

This maple roasted acorn squash is the super easy cold weather side dish you didn’t know you needed. Made with simple refrigerator and pantry staples, it’s easy enough to prepare for a weeknight and will present beautifully as a side for your holiday tables!

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Prep Time:10 minutes mins

Cook Time:45 minutes mins

Course: Side

Keyword: acorn squash, maple, roasted

Servings: 2 to 4

Ingredients

• 1 acorn squash, halved and seeded
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon maple syrup, plus more for serving
• 1 teaspoon kosher salt
• 1 teaspoon finely chopped fresh rosemary, for serving
• Freshly ground black pepper to taste
• Maldon salt or another flaky sea salt, for serving

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Instructions

• Preheat oven to 400ºF (200ºC).
• Place squash halves cut sides up on a baking sheet and brush the entire open surface of each half with olive oil. Drizzle half a tablespoon of maple syrup into the cavity of each piece then season with kosher salt and pepper.
• Roast for 35-45 minutes until tender when pierced with a paring knife or fork. If the squash is smaller, start checking for doneness at the 35-minute mark.
• Transfer roasted squash to a serving plate. Drizzle with a little more maple syrup, sprinkle with fresh rosemary and season with flaky salt. Serve hot.

Notes

Size and slicing: Acorn squash can be halved through the stem or sliced into rings. If the acorn squash is a little bigger (more than what you need for 2 servings) slice roasted squash halves through the stem to make 4 wedges. Tip: Reserve washed and dried squash seeds for roasting with a little olive oil and coarse sea salt for an irresistible snack or topping for soups and salads.

Substitutions: If you don’t have or prefer not to cook with rosemary, sub fresh sage leaves or use ground cinnamon for a sweeter side dish. For a cheesy, savoury version, replace the maple syrup with butter and add freshly grated Parmesan cheese!

Storage: Leftover roasted squash will keep well sealed in an airtight container in the fridge for 3-5 days or frozen in an airtight container or bag for up to 6 months. To reheat, return to baking sheet and warm at 350ºF (177ºC) for ~5 minutes or until heated through.