Roasted Acorn Squash with Maple and Red Pepper Flakes

November 14, 2014

Test Kitchen-Approved

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

Serves: 3 as a side


  • 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)
In This Recipe


  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.

More Great Recipes:
American|Maple Syrup|Pepper|Vegetable|Squash|Winter|Fall|Vegan|Vegetarian|Side

Reviews (6) Questions (1)

6 Reviews

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 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 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. October 21, 2015
Theris, How about butter and cinnamon?
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. November 23, 2015
If you can find it, they make a great sugar free maple syrup.