Maple Acorn Squash

November 14, 2013

Author Notes:

I am not sure why, but acorn squash is not something I purchase often. During my weekly shopping I spotted them and already had a pint of pure maple syrup in my cart. Immediately I was inspired to make Maple Acorn Squash as a side with my roasted chicken dinner! We enjoyed every bite and there was none left over! Note to self: next time buy 2…

Cindy Anschutz

Serves: 4


  • 2 medium acorn squash (about 1 1/2 pounds each)
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 2 tablespoons unsalted organic butter, melted
In This Recipe


  1. Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends.
  2. Place slices in a large baking dish single layer. Season with salt. Combine syrup and butter; pour over squash.
  3. Bake covered with foil for 20 minutes then uncover for 10 minutes (if you are adding nuts add them now).

More Great Recipes:
American|Squash|Vegetable|5 Ingredients or Fewer|Fall|Thanksgiving|Gluten-Free|Vegetarian|Appetizer|Side

Reviews (3) Questions (1)

3 Reviews

Michelle P. November 21, 2015
It seems like part of the recipe is missing here. Do you have additional steps after 2, for example: oven temperature and cooking time.<br />Thanks!
Author Comment
Cindy A. November 23, 2015
Sorry I just added the remaining directions. Enjoy<br />
Muse November 16, 2013
Love, love, LOVE acorn squash...thank you for the great recipe! Peace, Light and Love.