Ingredients
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1 acorn squash
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2 tablespoons olive oil
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½ teaspoon kosher salt
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2 tablespoons maple syrup
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
2. Cut the Squash
Wash and dry the acorn squash. Carefully cut it in half lengthwise and scoop out the seeds. Cut each half into wedges of similar thickness so they roast evenly.
3. Season the Wedges
Arrange the squash wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with kosher salt, turning the wedges to coat them evenly.
4. Roast the Squash
Bake for 30 minutes, until the squash begins to soften.
5. Add the Maple Syrup
Remove the baking sheet from the oven. Drizzle the maple syrup over the squash and gently toss or turn the wedges to coat them.
6. Finish Roasting
Return the squash to the oven and bake for another 20 minutes, or until the flesh is fork-tender and the edges are golden and caramelized. Thicker wedges may need a little extra time.
7. Serve Warm
Transfer the squash to a serving platter and drizzle any maple glaze left on the pan over the top. Serve warm as a simple seasonal side.
Notes
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Cut evenly: Similar-sized wedges cook at a more consistent rate.
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Use a sharp knife: Acorn squash can be firm, so place it on a stable cutting board and cut carefully. An adult should handle this step for younger helpers.
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Don’t crowd the pan: Leave space between the wedges to encourage browning instead of steaming. Use two baking sheets if needed.
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Add the maple syrup later: Adding it after the first 30 minutes helps prevent the natural sugars from browning too quickly.
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Check for tenderness: The squash is ready when a fork slides easily into the thickest part.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American
