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Maple-Roasted Acorn Squash

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.

Oxmoor House AUGUST 2011

  • Yield: 6 servings (serving size: 1 cup)


  • 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

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 23.4g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 166mg
  • Calcium: 62mg

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Maple-Roasted Acorn Squash Recipe