Why You’ll Love this Simple Caramelized Baked Acorn Squash
When autumn hits, I find myself reaching for this recipe as a weeknight side dish at least once a week. The tender centers, buttery tops, and caramelized edges are comforting, but still nutritious, which is always my goal in the fall. We pair it with baked turkey meatballs and slow cooker bbq chicken.
What makes it a keeper:
- Minimal ingredients, big payoff: just squash, olive oil, maple syrup, and salt (plus optional butter).
- Make it sweet or savory: I tested this with sweet and savory toppings like maple and cinnamon or parmesan and parsley. Both are great!
- Comforting but light & healthy: tender through the center with caramelized edges
Need another fall side dish? Try brown sugar baked carrots, roasted root vegetables, or maple roasted brussels sprouts and butternut squash.
Tested Tips Before You Start…
- Use a sharp knife to carefully cut the squash from the stem to tip.
- Bake the squash on the top rack of the oven for extra browning.
- Check halfway through and rotate the pan for even roasting if your oven has hot spots.
- Decide if you want it sweet or savory. Add some cinnamon or garlic powder and finish with cheese for the savory option.
- Tent the squash with foil if it’s browning too much. Alternately, broil at the end for extra caramelized edges (this is what I do!).
Ingredients You’ll Need
- Acorn squash: try to pick ones similar in size for even cooking
- Olive oil: helps surface caramelize and prevent dryness
- Maple syrup: for natural sweetness that helps the edges caramelize
- Optional butter: adds richness, but you can leave it out for a dairy-free option.
Sweet or Savory Variations
- Sweet version: add ½ tsp cinnamon and a pinch of nutmeg to the maple syrup.
- Savory version: mix with 1 tsp garlic powder, ½ tsp smoked paprika, then top with grated Parmesan and chopped parsley
- Garnishes: chopped nuts, fresh herbs, crumbled feta or goat cheese
How to Bake Acorn Squash
Here are the simple steps to roast acorn squash in the oven!
Step 1. Cut and season: Cut each squash from the stem to the tip and scoop out the seeds. Brush with olive oil, maple syrup, and season with salt.
Step 2. Roast the acorn squash. Arrange the acorn squash halves on the baking sheet. Add an option slice of butter in the center. Bake at 425, cut-side-up, for 35 minutes, until fork-tender and the edges are caramelized. Broil for a few minutes for extra color.
Different Ways to Cut Acorn Squash for Roasting (+ Cook Times)
The shape you cut it into changes both the texture and cook time. Smaller or thinner cuts cook faster and get more caramelized edges. For the softest, sweetest squash, stick with halves. And for golden, roasted flavor, go with wedges or cubes.
Halved (cut lengthwise, stem to tip)
The most common and what I used. It’s great for serving as individual portions, filling with toppings like in this stuffed acorn squash, or scooping out to add in soup or casseroles like this acorn squash casserole.
Cook time: 35–45 minutes at 425°F.
Wedges (cut each half into 3–4 slices)
These wedges are great for salads, grain bowls, or sheet pan dinners. These will give you a little more surface area for caramelization.
Cook time: 25–35 minutes at 425°F (flip halfway).
Rings (cut crosswise into ¾-inch thick slices)
Rings cook quickly and make beautiful a beautiful presentation because they look like little flower rings with wavy edges. They caramelize on both sides but are slightly less creamy in the middle. Great for salads or meal prep!
Cook time: 25–30 minutes at 425°F.
Cubes (peel and cut into 1-inch chunks)
Ideal when you want bite-sized squash for salads or bowls. They roast evenly and can be tossed directly with seasonings or added to sheet-pan meals.
Cook time: 25–30 minutes at 425°F
Baked Acorn Squash FAQs
Bake times will vary based on how you cut the squash. Acorn squash halves bake at 425 for 35 minutes. Wedges, rings, and cubes take about 25 minutes.
Yes, you can eat acorn squash skin once it’s roasted. However, most people find it slightly too tough (unlike the skin of delicata squash). I opt to scoop mine out and eat only the inner flesh.
Yes. Roast squash until just tender (don’t broil) then cool completely and store airtight in fridge up to 4 days. Reheat in the oven or in the airy fryer at 400°F. The microwave works but they will be more soggy than crispy.
It’s likely due to too much moisture or low oven temperature. Use a hot oven (I think 425°F is the sweet spot for most veggies) and don’t overcrowd the pan if you’re roasting rings or cubes. I also find baking the squash on the top rack helps with caramlization!
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Baked Acorn Squash
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Ingredients
- 3 acorn squash halved vertically and seeded
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 1 teaspoon kosher salt
- 6 Tablespoons butter optional
Instructions
- Preheat the oven to 425 and arrange the oven rack to the high position that still allows the squash to fit. Line a large baking sheet with parchment paper for easy cleanup.
- Prep the squash (3 min): Cut each acorn squash in half from stem to tip. Scoop out the seeds and strings with a spoon.3 acorn squash
- Season (2 min): Place the squash halves on the baking sheet, cut side up. Drizzle with olive oil and maple syrup then brush with a basting brush for even coating. Sprinkle with salt. Optionally, place a Tablespoon of butter in the center of each squash cavity.2 Tablespoons olive oil, 2 Tablespoons maple syrup, 1 teaspoon kosher salt, 6 Tablespoons butter
- Bake (35-45 min): Roast until the squash is fork-tender and golden brown around the edges, 35-45 minutes. Tent loosely with foil if edges brown too fast. for deeper caramel color, briefly broil the last few minutes (but watch them closely).
- Garnish and serve: Serve as halves or slice into wedges. Spoon any syrup over top and add garnishes like parmesan cheese, red pepper flakes, parsley, or cinnamon for a sweet option.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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