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Maple Butter Acorn Squash

This easy roasted acorn squash is the perfect fall side dish! Brushed with a delicious maple butter and baked to sticky perfection.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, holiday, Thanksgiving, traditional, vegetarian
Servings: 4
Calories: 200kcal
Author: Denise


  • 1 acorn squash
  • 1/4 cup salted butter
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • flaky sea salt (to taste; coarse sea salt works OK)


  • Heat oven to 400°F.
  • Line a baking sheet with parchment paper and set aside.
  • Cut, seed and slice your acorn squash into 1 inch thick slices that are 2-4 inches long. See video in the post above if you are looking for a visual.
  • Melt butter in a large glass measuring cup. Stir in the maple syrup and cinnamon until smooth.
  • Toss the acorn squash slices in the butter mixture, shaking excess off and arranging on the baking sheet. There should be maple butter leftover.
  • Bake the acorn squash for 15 minutes.
  • Remove from the oven, flip the slices, and brush with reserved butter (melt it in the microwave if it has solidified).
  • Return to the oven for another 5-10 minutes, until soft and slightly caramelized.
  • Sprinkle with sea salt and enjoy!


  • This dish is best served immediately after baking, however acorn squash may be stored in an air tight container in the fridge for up to 4 days.
  • Reheat in the oven at 350°F, or in a frying pan for a few minutes.



Serving: 1/4 batch | Calories: 200kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 419mg | Fiber: 2g | Sugar: 12g | Vitamin A: 750IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 1mg