Maple Roasted Acorn Squash

By / Photography By Louie Rousso | November 01, 2016

About this recipe

This recipe is a quick and easy side that can be done in advance and reheated or served at room temperature. Perfect sweet and savory way to utilize hearty squash this holiday season and makes a great addition to any fall table.





2 acorn squash, halved, then cut into 11⁄2- inch slices
1⁄4 cup maple syrup
4 springs fresh thyme

1 tablespoon olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper 


Heat oven to 375 degrees. Cut squash in half lengthwise, scoop out seeds (a large spoon or ice cream scoop works great). Slice each half into 11⁄2 inch half moon slices. In a large bowl, toss squash with syrup, oil, and seasonings.

Line a baking sheet with parchment paper (this recipe can be a mess on your pans!) Lay squash in a single layer. Bake for 30–35 minutes, or until squash is tender and caramelized. 


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