Learn how to make oven roasted acorn squash with maple syrup and pecans for the perfect side dish. If you loved my Butternut Squash Casserole, you have to give this a try!
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Squash of all shapes and sizes are a delicious and affordable fall dinner option, but oven roasted acorn squash might be my favorite. It's so simple to make, so comforting and warm, and just downright delicious when done right.
The maple syrup compliments the natural sweetness of the squash, while the pecans add a little texture. It truly has the best flavor. And, Fall is the best time to make this sweet squash recipe because that's when acorn squash is in season.
Not only is this oven roasted squash great for weeknight dinners, it would also be so good for Thanksgiving. It looks impressive, smells divine, and no one but you will know how easy it was to make. Plus, it doesn't take a lot of time to prepare!
Let me show you how to make this great side dish. Actually, you could even eat this easy recipe as a main dish.
🧂 Ingredients
- Acorn squash
- Olive oil
- Butter
- Dark brown sugar
- Pure maple syrup
- Pecans
- Ground nutmeg
- Ground cinnamon
- Salt
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat oven to 400-degrees F.
- Line a rimmed sheet pan with tinfoil or parchment paper.
- Using a sharp knife, cut the acorn squash in half and place the acorn squash cut sides up on a baking sheet.
- Lightly drizzle the squash halves with olive oil - or use a pastry brush to avoid adding too much olive oil. Only the least little bit is needed.
- Bake the squash until it is golden and tender, about 1 hour.
- In a mixing bowl combine the butter, brown sugar, maple syrup and chopped pecans with cinnamon, nutmeg and salt.
- Remove the squash from the oven.
- Spoon the mixture evenly between the six halves.
- Bake for an additional 10-12 minutes until the pecan mixture is caramelized.
Equipment
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Oven Roasted Acorn Squash recipe.
Absolutely! In fact, acorn squash is better than several other varieties when it comes to nutritional value. Acorn squash is a wonderful way to add fiber to your diet, and has tons of vitamins, too.
Pecans are full of antioxidants and are said to be a heart-healthy food. They also add protein to this tasty side dish.
Yes, you can eat the squash skin! It is especially tasty when roasted as it becomes tender.
Look over the whole squash. Choose one that doesn't have any cracks or soft spots. It should be a dark color and the rind should be dry and smooth. The squash should also feel heavy for it's size.
🍴 Serving Suggestions
Serve your acorn squashes with Brown Sugar Butter (or add a little cinnamon to that to make cinnamon butter - just add 8oz of room temperature butter and 1 teaspoon of ground cinnamon in a small bowl).
You'll love this as a side for our apple pork slow cooker meal.
My favorite way to enjoy acorn squash is actually with pasta. I cut up the roasted squash and toss it with penne or rigatoni with a little extra drizzle of olive oil. However, this squash is equally delicious with my Best Juicy Turkey Recipe or Roasted Chicken.
You could even use this squash recipe for one pan-meals. Place each side of the squash on a rimmed baking pan and use our Best Oven Roasted Pork Tenderloin Recipe to make an easy weeknight dinner. The nutty flavor of the squash and the sweetness from the maple syrup is delicious with pork.
📖 Variations
While I always recommend that you make our recipe just as it is written the first time, here are a couple of different ways you can make this recipe. (Please note, we have not tested these variations).
- Substitute walnuts for the pecans if that's what you have on hand.
- To really wow guests, sprinkle the top of the acorn squash with crispy crumbled bacon as a garnish.
- Use honey instead of maple syrup.
- For smaller portions, cut it so that you have squash slices instead of halves.
If you want to get really crazy and make a more savory side dish you can omit the maple syrup. Roast the halved squashes with just olive oil and a little parmesan cheese and/or pumpkin seeds. Of course, then it's pretty much a whole other dish at that point!
⏲️ Storage
Roasted acorn squash can be kept in the refrigerator in an airtight container for 4 days.
However, whole uncooked acorn squash can be kept in a cool, dark space (similar to potatoes) for 1-2 months. Just make sure wherever you're storing it is dry.
😋 Similar Recipes
Next time, try one of these tasty side dish recipes, which would also be a great addition to your Thanksgiving table:
- Sweet Potato Casserole with Marshmallows
- Baked Spaghetti Squash Recipe
- Cornbread Sausage Stuffing Recipe
- Make Ahead Sweet Potatoes with Brown Sugar
- Cinnamon Butternut Squash
Oven Roasted Acorn Squash Recipe
Not ready to make this for dinner tonight? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Maple Roasted Acorn Squash
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Equipment
- Heavy-Duty Knife
Ingredients
- 3 acorn squash sliced in ½, seeds removed
- 2 tablespoons olive oil
- 6 tablespoons butter
- 3 tablespoons dark brown sugar
- 3 tablespoons maple syrup
- ¾ cup pecans chopped
- 1-½ teaspoons ground nutmeg
- 1-½ teaspoons ground cinnamon
- salt and black pepper to taste
Instructions
- Preheat oven to 400-degrees F.
- Line a rimmed sheet pan with tinfoil or parchment paper.
- Using a sharp knife, cut the acorn squash in half and place the acorn squash cut sides up on a baking sheet.
- Lightly drizzle the squash halves with olive oil - or use a pastry brush to avoid adding too much olive oil. Only the least little bit is needed.
- Bake the squash until it is golden and tender, about 1 hour.
- In a mixing bowl combine the butter, brown sugar, maple syrup and chopped pecans with cinnamon, nutmeg and salt.
- Remove the squash from the oven.
- Spoon the mixture evenly between the six halves.
- Bake for an additional 10-12 minutes until the pecan mixture is caramelized.
Notes
- Substitute walnuts for the pecans if that's what you have on hand.
- To really wow guests, sprinkle the top of the acorn squash with crispy crumbled bacon as a garnish.
- Use honey instead of maple syrup.
- For smaller portions, cut it so that you have squash slices instead of halves.
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Ed Henning says
A big hit in my house 🙌🏻
Carol says
It was absolutely delicious. Gave the recipe to my friend.
Ang Paris says
I am so glad that you enjoyed this squash recipe, Carol!
Thanks so much for visiting 🙂
Sue says
Is the temp of 450 correct? It’s not 350°F?
Sue
Ang Paris says
The temperature should be 400. I've updated the post. Happy Thanksgiving!
Cher says
Excellent recipe! My whole family really loved this squash. So yummy! I didn't have pecans so I used walnuts.