Roasted Acorn Squash

4.84 from 6 votes

Recipe from Two Peas and Their Pod

This sweet, nutty squash is roasted in the oven with butter, pure maple syrup, cinnamon, and finished with candied pecans. The perfect simple side dish for fall, Thanksgiving, and Christmas.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: acorn squash

Servings:

Calories: 209kcal

Ingredients

2 medium acorn squash, about 1 1/2 lbs each
1/2 tablespoon olive oil
4 tablespoons unsalted butter, diced
2 tablespoons pure maple syrup, plus more for serving
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground cinnamon, optional
Candied pecans, for garnish, optional

Instructions

Preheat the oven to 400 degrees ˚F. Line a rimmed baking sheet with parchment paper and set aside.
Place the squash on a cutting board. Use a sharp chef’s knife to slice 1/4-inch off the stem end and base of the squash. Stand it up on one of the cut ends and cut it in half, from top to bottom. Use a large spoon to scoop out the seeds and stringy parts. Place squash on a baking sheet cut-side-up.
Brush the cut-sides of the acorn squash with olive oil. Place 1 tablespoon butter in the cavity of the squash and drizzle evenly with maple syrup. Sprinkle evenly with sea salt and cinnamon, if using.
Roast for 40 to 60 minutes, or until squash is tender when pierced with a fork. Time will vary depending on the size of your squash.
Remove from oven. Drizzle with additional maple syrup and sprinkle with sea salt, to taste. You can cut the halves into wedges to make the squash easier to serve and eat. Garnish with candied pecans, if desired.

Nutrition