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Three tender maple roasted acorn squash wedges on an ivory plate
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Maple Roasted Acorn Squash Recipe

Tender acorn squash wedges roasted with a light maple-butter glaze and cinnamon.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 137.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 medium acorn squash about 2 lb whole, yielding approximately 600 g edible flesh; scrubbed
  • 2 tablespoons unsalted butter 28 g, melted
  • 2 tablespoons pure maple syrup 40 g
  • 1/2 teaspoon ground cinnamon 1.3 g
  • 1/4 teaspoon fine salt 1.5 g
  • 1/8 teaspoon black pepper .3 g

Equipment

  • 1 Rimmed baking sheet
  • 1 Parchment sheet rated for 400°F
  • 1 Sturdy knife and nonslip cutting board
  • 1 Pastry brush
  • 1 Small mixing bowl

Method
 

  1. Heat oven to 400°F (204°C). Line a rimmed baking sheet with parchment rated for this temperature. Scrub and dry the squash. On a stable cutting board, carefully halve with a sturdy sharp knife, scoop out seeds, and place halves cut-side down. Cut into approximately 3/4-inch wedges.
  2. Mix melted butter, maple syrup, cinnamon, salt, and pepper. Brush both cut sides of the wedges lightly with the mixture. Arrange in a single layer with space between pieces.
  3. Roast 20 minutes. Turn carefully with a spatula and roast another 15–20 minutes, until the thickest flesh is fork-tender and edges are golden. Watch the glaze near the end; reduce heat slightly if it darkens before the squash softens.
  4. Divide into four side portions. Leave any tough rind on the plate rather than forcing yourself to eat it.
  5. Refrigerate leftovers within two hours, or one hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).

Video

Notes

Nutrition is estimated per one-fourth of the recipe using 600 g edible acorn squash flesh; rind and seeds are excluded. All butter and syrup are counted. Total sugar is omitted because the USDA acorn squash record does not report it; missing data does not mean zero sugar. Contains milk.
Video credit: Mariah Gladstone of Indigikitchen on Well+Good, Maple Roasted Acorn Squash. Her version uses olive oil and paprika; this written version uses butter and cinnamon with thicker crescent wedges.