Description

This acorn squash baked recipe with maple glaze delivers caramelized edges, tender flesh, and warming spices for a restaurant-quality side dish. Packed with fiber, vitamins, and antioxidants, it’s a healthy yet indulgent way to enjoy winter squash.

Ingredients

Scale

2 medium acorn squash (2–3 pounds total)
3 tablespoons pure maple syrup
2 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Optional: 1/4 cup pecans, roughly chopped
Optional: Fresh thyme leaves for garnish

Instructions

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Cut acorn squash in half lengthwise, scoop out seeds, and slice into 1/2-inch crescents.
Whisk maple syrup, olive oil, cinnamon, salt, pepper, and nutmeg in a bowl to create glaze.
Toss squash slices in glaze until evenly coated.
Arrange in single layer on baking sheet without overcrowding.
Roast for 20 minutes, flip pieces, and continue roasting 15-20 minutes until caramelized and tender.
Add pecans during last 8-10 minutes of roasting if using.
Let rest 3-5 minutes, garnish with thyme, and serve warm.

Notes

Cut squash into consistent slices for even roasting. Don’t overcrowd pan to avoid steaming. Proper roasting at 400°F ensures caramelized edges and tender skin. Maple syrup can be swapped with honey or agave nectar.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 135
Sugar: 8g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 2g
Cholesterol: 0mg

Keywords: acorn squash baked, maple roasted squash, healthy side dish, fall vegetables, holiday recipes