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Horizontal image of four large halved vegetables with a brown sauce in the centers on a baking sheet next to silverware.

Maple-Roasted Acorn Squash

  • Author: Fanny Slater
  • Total Time: 1 hour, 10 minutes
  • Yield: 4 servings 1x


This bold, buttery roasted acorn squash leans on aromatic ingredients like maple syrup and brown sugar for a boost of winter magic.


  • 2 acorn squash (approximately 1 1/2 pounds each)
  • 1 tablespoon olive oil
  • 1 teaspoon plus 1 pinch coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, diced
  • 2 teaspoons pure maple syrup
  • 2 tablespoons packed dark brown sugar


  1. Preheat the oven to 400°F and line a quarter-size rimmed baking sheet (9.5 x 13 inches) with parchment paper.
  2. Going through the stems, slice the acorn squash in half and then scoop out the seeds. Lay the halves, cut side up, on the prepared sheet pan.
  3. Brush the cut sides lightly with olive oil. Sprinkle with 1 teaspoon of the salt and the pepper. Evenly distribute the butter, maple syrup, and brown sugar between the hollowed-out centers of each half. 
  4. Bake until the flesh is tender enough to be pierced easily with a sharp knife, about 45 minutes to 1 hour, depending on the size of the squash.
  5. Remove from the oven. Sprinkle with a pinch of salt and then arrange on a platter. Serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Squash
  • Method: Roasting
  • Cuisine: Vegetables

Keywords: winter squash, acorn squash, maple syrup, brown sugar