I love how easy and versatile this recipe is. With just a handful of ingredients and a few minutes of prep, I end up with a beautifully roasted squash that’s tender, golden, and full of flavor. The combination of maple syrup and fresh herbs like sage or rosemary gives it that perfect balance of sweet and savory. Plus, it makes the kitchen smell incredible while it roasts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 acorn squash, halved vertically and seeded
Extra-virgin olive oil, for drizzling
Maple syrup, for drizzling
Chopped fresh sage and/or rosemary
Sea salt and freshly ground black pepper
Directions
I preheat the oven to 425°F and line a baking sheet with parchment paper.
I place the acorn squash halves cut side up on the baking sheet.
I drizzle the squash with olive oil and maple syrup, then sprinkle with salt and pepper. Using my hands, I rub the seasonings all over the surface to coat evenly.
I sprinkle chopped fresh sage or rosemary into the center of each squash half.
I roast the squash in the oven for 25 to 40 minutes, depending on size, until the flesh is tender and the edges are golden brown.
Once out of the oven, I taste and adjust seasoning if needed, then serve warm.
Servings and timing
This recipe serves 6 and takes about 10 minutes to prep, with a cook time of 35 minutes—so I have it on the table in 45 minutes total.
Variations
Sometimes I slice the squash into 1/2-inch half-moons instead of roasting the halves whole. This method works great when I’m adding squash to fall salads or want a faster cook time. I season the slices the same way and roast them for 25 to 30 minutes until tender. I’ve also added a pinch of cinnamon or a splash of balsamic vinegar for a little extra depth.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop the squash in a 350°F oven for about 10 minutes or warm it in the microwave in short intervals. The roasted flavor holds up well, making it perfect for meal prep or next-day lunches.
FAQs
Do I need to peel the acorn squash before roasting?
No, I don’t peel it. The skin softens during roasting and is edible, though I sometimes just scoop out the flesh when serving.
Can I use dried herbs instead of fresh?
Yes, I’ve used dried sage or rosemary in a pinch. I just reduce the quantity since dried herbs are more concentrated.
How do I know when the squash is done?
I check by piercing the flesh with a fork—it should be tender and golden at the edges.
Can I roast this ahead of time?
Absolutely. I roast it earlier in the day and reheat it in the oven before serving. It still tastes fresh and delicious.
What should I serve it with?
I usually pair it with roasted chicken, pork tenderloin, or quinoa salads. It also makes a beautiful addition to any Thanksgiving table.
Conclusion
Roasted Acorn Squash is one of those seasonal dishes I keep coming back to. It’s simple, flavorful, and adaptable—whether I’m planning a cozy dinner or putting together a festive holiday meal. With maple, herbs, and that naturally sweet squash, it’s always a crowd-pleaser on my fall menu.
