Beautifully caramelized roasted acorn squash slices with a maple glaze, warm spices, and a sprinkle of ruby pomegranate seeds and toasted pumpkin seeds. This easy side dish is both delicious and stunning on your fall or Thanksgiving table. Unlike many acorn squash recipes that take an hour, this one roasts in about 25 minutes - perfect for a quick, festive touch to any meal.
With golden-orange flesh and deep green ridges, acorn squash looks like a giant acorn - and it's one of fall's easiest vegetables to prepare. When roasted, acorn squash slices become tender, caramelized, and slightly sweet. A quick maple and olive oil glaze brings out their earthy flavor and gives a glossy finish. Slip the roasted acorn squash slices into the oven and in about 25 minutes you'll have a beautiful side dish that feels festive enough for the holidays but simple enough for every day.
Jump to:
Why You'll Love Roasted Acorn Squash Slices
- Naturally sweet and caramelized - The maple glaze enhances the earthy flavor.
- Beautiful presentation - Golden slices sprinkled with pomegranate and pumpkin seeds add a festive pop of color.
- Versatile side dish - Perfect for fall dinners, Thanksgiving, or any cozy meal.
- Healthy and adaptable - Made with olive oil, maple syrup, dairy-free ingredients.
Roasted butternut squash? Oh yes please, it's so good and easy!
Ingredients You'll Need
- Acorn squash - Choose small to medium squash, about 2½ pounds each. Smaller ones are easier to cut, roast more evenly, and have a slightly sweeter flavor.
- Maple syrup - Use pure maple syrup (not pancake syrup). For a lower-sugar variation, try a monk-fruit or allulose maple syrup.
- Warm spices - A fall mix of cinnamon, nutmeg, ginger, allspice, and a touch of clove enhances the squash's natural sweetness.
- Pomegranate seeds - Jewel-bright pops of flavor that add color and freshness. Buy ready-to-use arils or see my guide on how to cut a pomegranate without the mess.
- Pumpkin seeds (pepitas) - For crunch and contrast. Toast them lightly in a dry pan or the oven (see my How to Roast Pepitas post). They're so good you'll want extra for snacking.s
Substitutions and Variations
- Chinese Five Spice - A wonderful alternative to warm fall spices. A fragrant blend of cinnamon, star anise, fennel seed, cloves, and ginger (sometimes with black pepper). Use it just like cinnamon.
- Parmesan version - For a savory roasted acorn squash, skip the maple syrup and instead drizzle the slices with olive oil, sprinkle with Parmesan cheese, garlic powder, and thyme, and roast until golden and crisp.
Butternut apple soup is a simple, easy fall recipe, great for a warm lunch!
How to Roast Acorn Squash
Pre-heat oven to 425°F. Ready a half sheet baking tray with parchment paper.
- Slice a little off the top and bottom ends, stand on the flat end, then split acorn squash in half top to bottom.
2. Scoop out the seeds with a spoon.
3. Slice squash crosswise into slices about ¾" thick, then with a round cookie cutter, sliced out the fibrous part for a clean edge, or use a paring knife.
4. Lay acorn squash slices on a parchment lined baking tray and brush with olive oil and spices. Roast for 16-18 minutes, until tender when pierced with the tip of a paring knife.
How to Cut Acorn Squash (Safely and Easily)
If you've ever wondered how to cut acorn squash without struggling, the key is a sharp knife and a little technique.
- Use a heavy, sharp chef's knife (8-10 inches) for better control and leverage.
- Trim a thin slice off the top and bottom so the squash stands flat and steady.
- Stand it upright and cut straight down through the stem.
- Scoop out the seeds and stringy pulp with a sturdy spoon.
- Lay the halves flat and slice into 1-inch crescents so they roast evenly.
If the squash is especially hard, microwave it whole for 45-60 seconds to soften the skin slightly before cutting - it makes the job much safer and easier.
Serving Suggestions
Lay the roasted acorn squash slices on a platter and finish with a sprinkle of pomegranate seeds and toasted pumpkin seeds (pepitas) for color, crunch, and contrast.
These maple-glazed squash slices pair beautifully with roast chicken breasts, smoked turkey breast, pork tenderloin, or beef tenderloin - perfect for fall dinners or your holiday table. They also make a gorgeous vegetarian side dish served with a hearty salad or quinoa.
Storage and Reheating
Store any leftover roasted acorn squash slices in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 10-12 minutes, or in an air fryer for 3-4 minutes until heated through and slightly crisp again. Avoid microwaving - it softens the caramelized edges and changes the texture.
Recipe FAQs
Look for acorn squash that feels heavy for its size with smooth, dull (not shiny) skin. The color should be mostly dark green with a small patch of orange where it rested on the ground. Avoid squash that are completely orange or have soft spots, cracks, or mold - those are signs of overripeness or spoilage.
No - you do not need to peel acorn squash before roasting. The skin is tough but becomes tender enough to eat after roasting. Plus, leaving it on helps the slices hold their shape and gives them beautiful scalloped edges.
Acorn squash can be tricky to cut because of its ridges and firm texture. Use a heavy, sharp chef's knife. Cut a thin slice off the top and bottom to create a flat base, then stand it upright and cut down through the center. Scoop out the seeds, lay the halves flat, and slice crosswise into 1-inch thick wedges.
More Fall Side Dish Recipe Ideas
Looking for more colorful sides to pair with roasted meats or holiday mains? Try these easy fall vegetable recipes. Simple to make, naturally gluten-free, and full of seasonal flavor.
⭐️Did You Make This Recipe?
If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers, and I love to hear from you.
📖 Recipe
Roasted Acorn Squash with Maple Glaze.
Equipment
- Baking parchment paper or foil
- Pastry brush for brushing on the glaze
- Sharp chef's knife. 9" or 10"
- large circular cookie cutter or cutting rings optional, but a handy kitchen addition.
Ingredients
- 2 1 ½ pound acorn squash
- 1 tablespoon maple syrup or monk fruit maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ teaspoons nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon sea salt
Optional garnishes
- 2-3 tablespoons pomegranate seeds
- 2-3 tablespoons toasted pumpkin seeds (pepitas)
- 1 tablespoon fresh chopped parsley
Instructions
Set-up and make the glaze
- Pre-heat oven to 425°F. Cover a baking sheet with parchment paper or foil. Make the glaze by combining the maple syrup, oil, spices, and salt.
Slice acorn squash
- Place a damp kitchen towel or board mat under a cutting board for stability. With a large, sharp, heavy knife, such as a 8"-10" chefs knife, lay the acorn squash on its side and slice a small piece off the top and bottom. Stand the squash flat on end and cut through the center, splitting it in half. With a spoon, scoop out the seeds and fiber and discard.
Trim the squash
- Lay the squash halves flat and cut the halves into ¾" slices. To clean up the inner edges, use a paring knife or circular cookie cutters.
Roast the squash
- Lay slices flat on prepared baking sheet. Brush with the glaze, then sprinkle with sea salt. Roast in the oven for 16-18 minutes or until the squash is tender when pierced with the tip of a sharp knife. Plate slices on a platter and sprinkle with pomegranate seeds and pepitas to serve.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Madonna says
I have made Delicata squash, but not Acorn. I will be putting this on my market list. I am trying to cut down on sugar, and I dislike the artificial sweeteners so maybe the maple syrup will be a good alternative. Also, want to try out the 5-spice.
Sally Cameron says
Bet you will love the Five Spice Madonna. Is both familiar and different at the same time, because its a warm aromatic blend. Artificial sweeteners are terrible for you, really unhealthy. A little natural sweetener is good, and I love maple. But its still sugar, so we all have to watch amounts. Good thing is real dark maple has such big flavor, you don't need much. Thanks for commenting and Happy Thanksgiving!
Madonna says
Just bought some maple syrup. You are correct, not much needed. I hope this works, sometimes after eating something for a few times problem arise. Fingers crossed. 🙂 Happy Thanksgiving.