This is undoubtedly the best roasted acorn squash recipe that you’ll try with delicious maple butter, enriching the flavor of the squash beautifully. The melt-in-your-mouth texture from the soft acorn squash flesh combined with the sweet and savory combo of the maple syrup and butter is hard to beat!
This recipe is also the simplest and easiest way of cooking an acorn squash thanks to the high heat of the oven which also caramelizes the roasted acorn squash, drawing out the flavor in the maple butter.
And if you have any dietary preferences you’ll be happy to know that this recipe can easily be customized to be vegan or paleo-friendly!
- If you prefer your squash more on the savory than the sweet side, use olive oil instead of butter, and omit the brown sugar and maple syrup. Add pepper to taste.
- If you enjoy roasted seeds then don’t discard the seeds you scoop out of your acorn. Clean them and roast them for snacking as they are or to add to salads.
- One acorn squash will yield 2 to 4 servings depending on the size of the squash and how big of a serving you like. It also depends on how you cut it. It makes sense that you could serve more people if you’ve sliced the acorn squash than halving it.
Some prefer to slice acorn squash and roast them but I like cutting them in halves. To do this:
– Cut the down the middle being careful as it can be hard to slice through. You may want to slice off the top with its stem if you run into trouble.
– Slice off a small sliver on the round bottom of the half, so it sits stably side up.
Scrape out the seeds and membranes using a spoon. You can either discard or clean and roast the seeds for snacking or garnishing of salads!
Yes, you can! Acorn skins are edible and are quite soft after having been roasted, particularly when you roast the acorn squash in slices rather than in halves.
Definitely! To make this recipe vegan just swap the butter with vegan butter or coconut oil.
Roasted Acorn Squash
- Preheat oven to 400 degrees F. Cut squash in half and clean out seeds with a large spoon.
- Place on baking sheet flesh side up. Sprinkle with salt. Add about ½ tablespoon butter to each half in the center of the squash.
- Add ½ tablespoon brown sugar to each half on top of the butter Drizzle with maple syrup.
- Bake for 50-60 minutes or until golden and tender. Serve immediately.
More Fall Favorites
Roasted Acorn Squash
- 2 whole acorn squash cut in half and seeds removed
- 4 tablespoons ½ stick unsalted butter
- 2 tablespoons brown sugar
- 2-4 teaspoons pure maple syrup
- Salt to taste
- Preheat oven to 400 degrees F. Cut squash in half and clean out seeds with a large spoon
- Place on baking sheet flesh side up. Sprinkle with salt.
- Add about ½ tablespoon butter to each half in the center of the squash
- Add ½ tablespoon brown sugar to each half on top of the butter
- Drizzle with maple syrup
- Bake for 50-60 minutes or until golden and tender. Serve immediately
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The Rockstar Mommy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.