Maple Brown Sugar Roasted Acorn Squash
Maple Brown Sugar Roasted Acorn Squash, a simple and healthy vegan baked acorn squash recipe with drizzled maple syrup and sprinkled with fresh sage leaves. A perfect side dish for fall and winter!
Doesn’t it seem like maple, sage, and brown sugar were made for one another? Something about these three flavors together means a) I’m going to love the dish and b) I know it’s fall.
This time of year is when the markets are filled to the brim with fresh seasonal gourds of all kinds. We’re up to our ears in pumpkin and butternut squash recipes, but I like to look to lesser-used gourds as well. Acorn, winter, fig leaf, patty pan, buttercup, carnival–the squash possibilities are endless!
That’s why this simple recipe for roasted acorn squash with a maple and brown sugar glaze is the perfect fall side dish for cozy nights indoors. Topped with a sprinkle of salt and sage, it’s a delicious and hearty baked squash recipe that is also a great addition to your seasonal Thanksgiving table.
Ready for the recipe? Let’s do this!
How to make roasted acorn squash
The first step of making roast acorn squash is to cut the squash. There’s no set way of cutting squash because each gourd is shaped differently.
However, my go-to simple way of cutting acorn squash is to slice it in half and remove the flesh and seeds (save to roast for later!) and then cut into slices, each about 1.5″ (about 4 centimeters), and roast with skin on.
Cutting squash can be quite hard depending on the variety, so to make it a bit easier you can zap a squash in the microwave for about two to three minutes to make it a bit softer and easier to cut (and always just use a good quality kitchen knife to keep your fingers safe).
Next, heat the butter, brown sugar, and maple syrup in a small saucepan until the sugar is dissolved. In the meantime, oil a baking sheet and place acorn side down, then brush each with the maple sugar mixture.
Sprinkle with salt and pepper and then roast at 400 degrees until squash is golden brown (about 30-40 minutes), flipping sides about halfway through.
When the squash is done, remove from oven, top with sprinkled sage, and serve. A simple, no-fuss roasted squash recipe that is perfect for fall!
Maple Brown Sugar Roasted Acorn Squash: Tips, tricks, and tools
This simple healthy roast acorn squash recipe requires little equipment, but there are a few kitchen tools, ingredients, and easy recipe variations I recommend:
- A good set of kitchen knives: a good quality kitchen knives set is essential for making prep easy (and safe)
- Eco-friendly bakeware: choosing environmentally cookware is key to a building a green kitchen, that’s why I love using my eco-friendly baking sheet when roasting squash
- Responsible ingredients: in addition to using organic squash when possible and butter from farms that I know and trust, I always choose USDA certified Grade A maple syrup
- Recipe variations: get creative by using honey instead of maple, or switching sage for thyme or rosemary
- Make it plant-based: make this recipe vegan by omitting the butter and using a vegan butter or a bit of olive oil
I hope you enjoy this simple roasted acorn squash recipe as much as we do! It’s the perfect side dish for fall meat or pasta recipes, and can even be a great addition to your green Thanksgiving menu.
Craving more simple roasted fall vegetable recipes? Check out our Maple Glazed Carrots with Yogurt and Thyme and Kimchi Glazed Brussels Sprouts recipes, both easy roasted vegetable recipes using the season’s freshest ingredients and flavors.
Did you make this Maple Brown Sugar Roasted Acorn Squash recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite fall Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your squash creations!
- 1 medium acorn squash
- 2 teaspoon olive oil
- 1 tablespoon vegan butter (or regular)
- 1 tablespoon brown sugar
- 1/8 cup maple syrup
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground pepper
- 5-8 sage leaves, thinly sliced
- Preheat oven to 400 degrees.
- Cut squash in half and then into slices, scooping out seeds (save to roast!). Heat olive oil, butter, brown sugar, and maple syrup over medium-low heat until sugar is dissolved. Brush squash slices with maple and sugar liquid, and place on oiled baking sheet. Sprinkle squash with salt, pepper, and brown sugar and bake until soft and golden brown, about 30-40 minutes.
- Remove from oven and plate. Sprinkle with sage leaves and serve.
Serving Size:1 serving (1.5 cups)
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 90mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 1g