Roasted Acorn Squash
This roasted acorn squash is caramelized, tender, and naturally sweet—made with just olive oil, salt, pepper, and optional maple syrup. Ready in 30–40 minutes with only 5 minutes of prep, this easy fall side dish is perfect for Thanksgiving, holiday meals, or cozy weeknights.
Equipment
- Sharp chef's knife
- Baking sheet
- Metal spoon (for scooping seeds)
- Oven
Ingredients
- 2 medium acorn squash (1–1.5 lbs each)
- 2 tablespoons olive oil (or avocado oil)
- sea salt, to taste
- black pepper, to taste
- 2 tablespoons maple syrup (optional, for serving)
- 1 tablespoon butter (optional, for serving)
Instructions
- Preheat oven to 425°F (218°C). Cut acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
- Drizzle the flesh generously with olive oil and season well with salt and pepper.
- Flip the squash halves cut-side down. Roast for 20–30 minutes, until nearly tender with slight resistance when pierced.
- Flip squash cut-side up. Drizzle with maple syrup (if using) and roast an additional 5–10 minutes until fully tender and caramelized.
- Remove from oven and place 1/2 tablespoon butter in each squash half. Let rest 2–3 minutes so butter melts, then serve warm.
Notes
For maximum browning, roast on a bare metal baking sheet. Don’t skimp on oil—it’s key for caramelization. Broil for 2–3 minutes at the end for extra color.