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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Carefully cut each acorn squash in half lengthwise. Using a spoon, scoop out the seeds and fibrous strands from the center of each half. You can discard the seeds or save them for roasting later.

In a small bowl, whisk together the maple syrup, melted unsalted butter, kosher salt, freshly ground black pepper, and optional ground cinnamon until well combined. This will be your glaze.

Place the squash halves cut-side up on the prepared baking sheet. Brush a generous amount of the maple glaze over the cut surfaces and into the cavities of each squash half.

Roast the squash in the preheated oven for 15 minutes. The edges should start to soften slightly.

Carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side down. Brush the skin side with any remaining glaze, if desired. Return to the oven and roast for another 10-15 minutes, or until the squash is tender when pierced with a fork.

For extra caramelization, flip the squash back to cut-side up for the last 5 minutes of roasting. The glaze should be bubbly and slightly caramelized. Serve hot.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Carefully cut each acorn squash in half lengthwise. Using a spoon, scoop out the seeds and fibrous strands from the center of each half. You can discard the seeds or save them for roasting later.

In a small bowl, whisk together the maple syrup, melted unsalted butter, kosher salt, freshly ground black pepper, and optional ground cinnamon until well combined. This will be your glaze.

Place the squash halves cut-side up on the prepared baking sheet. Brush a generous amount of the maple glaze over the cut surfaces and into the cavities of each squash half.

Roast the squash in the preheated oven for 15 minutes. The edges should start to soften slightly.

Carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side down. Brush the skin side with any remaining glaze, if desired. Return to the oven and roast for another 10-15 minutes, or until the squash is tender when pierced with a fork.

For extra caramelization, flip the squash back to cut-side up for the last 5 minutes of roasting. The glaze should be bubbly and slightly caramelized. Serve hot.
