Roasted Acorn Squash
This easy roasted acorn squash is sweet, savory, and caramelized to perfection with maple syrup and fresh herbs—an ideal fall side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: American, Seasonal
- Diet: Gluten Free
Ingredients
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
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange the acorn squash halves on the baking sheet, cut side up.
Drizzle each half with olive oil and maple syrup. Sprinkle with salt and pepper.
Use your hands to evenly coat the squash.
Add chopped sage and/or rosemary into the centers of the squash.
Roast for 25 to 40 minutes, depending on squash size, until tender and golden brown around the edges.
Season to taste and serve warm.
Notes
For a quicker variation, slice the squash into 1/2-inch half-moons and roast for 25–30 minutes.
Great for adding to fall salads or grain bowls.
Pairs well with roasted chicken, turkey, or plant-based mains.
Find it online: https://elladishes.com/roasted-acorn-squash/
