This roasted acorn squash is an easy fall side dish with a simple maple glaze, fresh thyme and crunchy pecans. Sweet, caramelized and golden at the edges, it comes together in just 40 minutes and works beautifully for weeknight dinners and holiday tables alike.
Acorn squash is one of the easiest winter squashes to prepare — no peeling required. Just slice, season, glaze and roast. The maple syrup caramelizes in the oven, the thyme adds a savory note, and the pecans add just the right amount of crunch.
Why You’ll Love This Roasted Acorn Squash
- Only a handful of simple ingredients
- Sweet and savory — perfect for fall and Thanksgiving
- Naturally gluten-free and vegetarian
- Ready in 40 minutes
- Looks beautiful on a holiday table
Ingredients
- 2 medium acorn squash (about 900 g / 2 lb total)
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves, plus extra to serve
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1/3 cup chopped pecans (40 g)
- Optional: 1 tbsp butter or vegan butter, melted
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut each acorn squash in half lengthwise and scoop out the seeds. Slice each half into 3/4-inch (2 cm) wedges.
- In a large bowl, toss the squash wedges with maple syrup, olive oil, thyme, cinnamon, salt and pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, cut-side down.
- Roast for 20 minutes, then flip the wedges and roast for another 15-20 minutes, until tender and caramelized at the edges.
- Sprinkle with chopped pecans and return to the oven for 2-3 minutes, just until the pecans are toasted.
- Serve warm, garnished with extra thyme leaves.
Tips for Perfect Roasted Squash
- Do not overcrowd the pan — give the wedges space so they roast rather than steam.
- For extra caramelization, brush with a little extra maple syrup halfway through roasting.
- A sharp knife makes slicing squash much easier. If the squash is very hard, microwave it for 2-3 minutes first to soften it slightly.
- Try swapping pecans for walnuts or pumpkin seeds for a different crunch.
Serving Suggestions
This roasted acorn squash pairs beautifully with roast chicken, pork chops, or a holiday turkey. It is also lovely as part of a vegetarian spread with grains, salads and roasted vegetables.
Frequently Asked Questions
Do I need to peel acorn squash?
No — the skin softens during roasting and is completely edible, so there is no need to peel it.
Can I make roasted acorn squash ahead of time?
Yes. Roast the squash up to a day ahead and store in the fridge. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.
What can I use instead of maple syrup?
Honey works well if you are not vegan, or use brown sugar mixed with a little water for a similar sweetness.
Is roasted acorn squash gluten-free?
Yes, this recipe is naturally gluten-free.