Fall

Roasted Acorn Squash with Maple and Red Pepper Flakes

by:
November 14, 2014
4.7
7 Ratings
Roasted Acorn Squash with Maple and Red Pepper Flakes
Photo by Bobbi Lin
  • Serves 3 as a side
Author Notes

This is a song about a fall-y goard-y side dish. The name says it all. It's easy, and it's sweet, and it's spicy, and you want it. Fa la la la la. End of song. —Kendra Vaculin

What You'll Need
Ingredients
  • 1 medium acorn squash, cored and cut into wedges
  • 2 tablespoons olive oil
  • 1/4 cup (scant) maple syrup
  • pinch salt
  • red pepper flakes (to your desired spiciness; I like a good hit)
Directions
  1. Preheat oven to 400° F.
  2. Toss the squash wedges in a large bowl with olive oil and maple syrup.
  3. Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.
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See what other Food52ers are saying.

  • Katie McCormley
    Katie McCormley
  • Nancy Martin
    Nancy Martin
  • Theris Williams
    Theris Williams
  • Patty Heinze
    Patty Heinze
Kendra Vaculin

Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

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8 Reviews

Patty H.
Patty H. November 27, 2019
This is so yummy and easy and inspires so many variations!
 
lgh07
lgh07 August 12, 2019
A nice variation on the standard butter and cinnamon. Also delicious with kabocha squash.
 
Katie M.
Katie M. December 31, 2017
This was super yummy. I didn’t have maple syrup, so I used Mike’s Hot Honey instead. Turned out great. Will definitely make again!
 
Carole
Carole October 13, 2016
Delicious! I flipped the squash halfway through cooking, however, to make sure both sides were caramelized. I will definitely make this again.
 
eveross
eveross February 7, 2016
Just a suggestion: whisk the red chili into the maple syrup before tossing the squash in the mixture. I will do that next time to avoid uneven distribution of the mixture.
 
Nancy M.
Nancy M. October 21, 2015
Theris, How about butter and cinnamon?
 
Theris W.
Theris W. April 29, 2015
I love this recipe, but I am a diabetic. How, what can I use to replace the syrup
 
Peggy H.
Peggy H. November 23, 2015
If you can find it, they make a great sugar free maple syrup.