Baked Acorn Squash

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This baked acorn squash recipe yields tender, caramelized squash with minimal effort. It's a cozy autumn side that balances savory and sweet. The best part is it's all made on one pan, with optional butter or flavor twists (spiced, cheesy, herby). Just roast cut-side-up at 425 for 35 minutes!

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Prep Time10

Cook Time40

Total Time50

Servings:

Author: Molly Thompson

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

Storage: Store in airtight container in fridge up to 4 days.

Reheating: Warm at 400°F in the oven or air fryer for about 10–15 minutes.

Substitutions: Omit the butter or use vegan butter or oil to make dairy-free.

Sweet version: combine the maple syrup with 1/2 tsp cinnamon and a pinch of nutmeg before brushing. Sprinkle of brown sugar for extra caramelization.

Savory option: mix the maple syrup with 1 tsp garlic powder and 1/2 tsp smoked paprika, then garnish with grated parmesan cheese and chopped parsley.

Acorn squash rings: Slice the squash crosswise to get flower-like rings with wavy outer edges. Combine the oil, maple syrup, and salt and toss the rings. Bake at 425 for 25-30 minutes, flipping halfway.

Acorn squash cubes: Peel and cube the acorn squash. Toss the cubes with the olive oil, maple syrup, and salt. Bake at 425 for 25-30 minutes, stirring halfway.

Nutrition

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