Getting cozy fall dinners on the table doesn’t have to be complicated. When the weather starts cooling down and the leaves begin to change, I find myself craving something warm and comforting that won’t keep me stuck in the kitchen all evening. That’s when this acorn squash with maple syrup becomes my go-to side dish.
Made with just a few simple ingredients you probably already have in your pantry, this recipe brings out the natural sweetness of acorn squash while filling your kitchen with the welcoming scent of autumn. The best part? While it roasts in the oven, you’re free to focus on the rest of your meal – or just unwind after a long day.
Suggestions for Ingredient Substitution
Acorn squash can be replaced with butternut squash or pumpkin for similar texture and flavor. These alternatives offer comparable nutritional benefits and are often more readily available. Adjust cooking time slightly, as butternut squash may cook faster.
Maple syrup can be substituted with honey or agave nectar for different sweetness profiles. Use slightly less honey or agave, as they are sweeter than maple syrup. For a low-carb option, consider using a sugar-free maple-flavored syrup made with natural sweeteners like monk fruit or stevia.
Olive oil can be replaced with melted coconut oil or avocado oil for different flavor notes and potential health benefits. These oils have high smoke points suitable for roasting. Use the same amount as called for in the original recipe. When using coconut oil, be aware that it may slightly alter the flavor profile of the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 4-6 g
- Fat: 22-26 g
- Carbohydrates: 60-70 g
Ingredients
- 2 small acorn squash
- 1/2 tsp black pepper (freshly ground, for best aroma)
- 3 tbsp maple syrup (preferably Grade A dark, for rich flavor)
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 tbsp olive oil
Step 1: Preheat the Oven and Prepare the Squash
Start by preheating your oven to 400°F (200°C).
While the oven is heating, take an acorn squash and cut it in half.
Use a spoon to scoop out the seeds; you can save the seeds for roasting later if desired.
Next, cut the squash halves into ¾-inch thick slices that resemble flower shapes.
Step 2: Arrange the Squash on a Baking Sheet
Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Arrange the squash slices on the sheet, making sure they do not overlap.
This will help ensure even roasting.
Step 3: Prepare and Apply the Maple Syrup Mixture
In a small bowl, mix together 2 tablespoons of olive oil with 3 tablespoons of maple syrup.
Once mixed, brush or drizzle this sweet and savory mixture evenly over the arranged squash slices, ensuring each piece is well-coated.
Step 4: Season the Squash Slices
Sprinkle ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika over the squash slices.
The spices will complement the sweetness of the maple syrup and enhance the flavor profile of the roasted squash.
Step 5: Roast the Squash
Place the prepared baking sheet into the preheated oven.
Roast the squash for about 25-30 minutes.
Look for a fork-tender texture and a tantalizing fragrance to indicate they’re fully cooked.
Step 6: Serve and Enjoy
Once the squash is beautifully roasted, remove it from the oven.
Serve the slices warm as a delicious side dish or a hearty component of your main course.
