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+ servings

Maple Brown Sugar Roasted Acorn Squash

Maple Brown Sugar Roasted Acorn Squash, a simple and healthy baked acorn squash recipe with drizzled maple syrup and sprinkled with fresh sage leaves. A perfect side dish for fall and winter!
5 star (1 rating)


  • 1 medium acorn squash
  • 2 teaspoons olive oil
  • 1 tablespoon butter, regular or vegan
  • 1 tablespoon brown sugar
  • cup maple syrup
  • 5-8 whole sage leaves, thinly sliced
  • 1 pinch salt and pepper


  • Prep oven + cut squash: Preheat oven to 400 degrees F (200 degree C). Cut acorn squash in half and then into slices, scooping out seeds (save to roast!) and cleaning the inner flesh.
  • Make brown sugar sage sauce: Heat olive oil, butter, brown sugar, sliced sage leaves, and maple syrup in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes.
  • Roast squash: 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.


  • Tools needed: Thin paring knife or vegetable peeler, melon peeler (to remove squash seeds), baking sheet
  • Cutting tips: To prep squash, cut off bottom rind and top stem, then stand upright and peel outer skin. Then scoop seeds and flesh with a melon peeler and finally cut in half lengthwise.
  • Leftovers + storage: To prep, peel and cut squash the day before and keep in refrigerator until baking. To store, place squash in airtight container and refrigerate up to five days.
  • Nutrition notes: This acorn squash recipe is high in vitamin A, potassium, and vitamin C. It is high in fat due to butter, however if you are plant-based or want to reduced the saturated fat then substitute with vegan butter or oil.

Nutrition Information

Serving: 1serving, Calories: 102kcal, Carbohydrates: 21g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 19mg, Potassium: 408mg, Fiber: 2g, Sugar: 9g, Vitamin A: 402IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 1mg