Description
This baked acorn squash recipe highlights the natural sweetness and nutty flavor of acorn squash, caramelized to perfection with olive oil, maple syrup, and warm spices. A simple, nutritious fall side dish that’s both comforting and versatile.
Ingredients
Scale
- 2 acorn squash (about 1.5 pounds each), halved and seeded
- 2 tablespoons olive oil or melted butter
- 2 tablespoons maple syrup or brown sugar (optional)
- 1/2 teaspoon cinnamon or smoked paprika
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash squash, slice each half into 1-inch crescent wedges.
- In a small bowl, whisk olive oil (or butter), maple syrup, chosen spice, salt, and pepper.
- Brush mixture generously over squash wedges. Arrange cut side up on prepared baking sheet.
- Bake 30–40 minutes, flipping halfway, until fork-tender and golden brown.
- Let cool slightly before serving. Garnish with fresh herbs, nuts, or Greek yogurt if desired.
Notes
Cut squash carefully—microwave briefly to soften skin before slicing. Use savory seasonings (garlic, rosemary, thyme) instead of sweet for a savory variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup baked squash
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: acorn squash baked, roasted squash, fall side dish, healthy squash recipe