Maple-Roasted Acorn Squash

Made from maple syrup, maple sugar has a more intense flavor and sticks to the squash well. To save time, you can skip peeling the squash.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 112
Caloriesfromfat 0.0 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 23.4 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 166 mg
Calcium 62 mg


3 acorn squash (about 1 pound each)
1/4 cup maple sugar
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Cooking spray


1. Preheat oven to 425°.

2. Cut each squash in half lengthwise. Discard seeds and membranes. Cut each half crosswise into 1-inch-thick slices; peel. Combine maple sugar, oil, and salt in a large bowl. Add squash; toss to coat.

3. Place squash in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 40 minutes or until tender, stirring every 10 minutes.


Young Chefs can:

Help scoop seeds out of squash

Stir squash to coat with sugar, oil, and salt


Older Chefs can:

Measure and add sugar and salt

Spoon coated squash into baking dish