An easy side dish that is perfect for the Fall season and Thanksgiving dinner! This maple roasted acorn squash requires just 5 simple ingredients and is ready in under an hour.
- 1 medium acorn squash, halved and seeded*
- ¼ cup maple syrup, warmed
- 3 tablespoons organic light brown sugar
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
- 1/2 orange, zested
- Salt and pepper, to taste
- Preheat oven to 375°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Slice the acorn squash into about 1/2-inch pieces.
- In a large bowl, add the acorn squash pieces along with all of the remaining ingredients and toss until everything is well incorporated and uniform. Season with salt and pepper as desired.
- Place squash sliced onto a baking sheet. Brush or carefully drizzle over any remaining liquid.
- Place the squash into the oven and roast for 35 to 40 minutes, flipping halfway through. Remove from the oven and cool for 10 minutes. Enjoy!
- We cleaned the acorn squash seeds and roasted them to top the maple glazed squash with. It is not necessary but it is recommended to prevent waste and to add a layer of crunch to the dish! To roast them: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Clean off the acorn squash seeds, removing any pulp that you can. Place the seeds onto the baking sheet and season them with salt and pepper as desired. Place into the oven for 18-25 minutes, or until golden brown. The time may vary depending on your oven and the size of the seeds. Cool before serving.
- This recipe would also work well with other fall squashes, such as butternut or kabocha.
- The nutrition facts do not take into consideration the addition of salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side
- Method: Oven
- Cuisine: Vegan, Oil-Free, Gluten-Free
Keywords: Appetizer, Side, Acorn Squash, Fall, Thanksgiving, Vegan, Oil-Free, Gluten-Free