Roasted Acorn Squash

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Cinnamon and nutmeg make this sweet Roasted Acorn Squash more of a seasonal dish while smoked paprika gives this an unexpected (but delicious) smoky flavor!

Acorn Squash…The Perfect Thanksgiving Side

Today, I’m sharing with you a great side dish that would be perfect for Thanksgiving yet easy enough to make on any weekday. Behold! I give you sweet and spicy Roasted Acorn Squash!

Ingredients for Roasted Acorn Squash

I happen to love the buttery texture from roasted acorn squash so I thought it would pair well with a lot more flavorings like:

• Butter – this provides some fat to cook the acorn squash. Feel free to use coconut oil or olive oil as an alternative.
• Maple Syrup + Brown Sugar – both are used as sweeteners with two different types of flavor.
• Cinnamon, Nutmeg + Cloves – fall spices that warm up this dish considerably.
• Smoked Paprika – a different type of spice that introduces that smokey flavor! Use as much or as little as you like.

How to Cook Acorn Squash

Roasted Acorn Squash is also so easy to make! You just cut the squash in half, scoop out the seeds, slather on the sweet and spicy mixture and bake! So simple. For full details, including increments, see the recipe card down below.

1. Preheat oven. Using a sharp knife, slice acorn squash down the center.
2. Scoop out the seeds and set aside.
3. In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar, and smoked paprika together. Slather half of the mixture on the insides of the two halves of acorn squash.
4. Bake until squash is cooked thoroughly and soft all the way through.
5. Remove from oven and cool. Cut into slices and remove the skin (optional). Spread remaining butter mixture over warm squash and serve.

A Few Notes

A few recipe notes for you all before you run out to the store and pick yourself up an acorn squash:

• If you do not like acorn squash, then odds are you are not going to like this.
• I happen to have really smokey tasting smoked paprika and 1/4 teaspoon was more than enough for me. Use your discretion and taste as you go! Add in as much or as little as you’d like! Of course, omit if you don’t like it at all.
• After mine was baked, I chose to slice mine into smaller pieces and remove the tough outer skin. After doing this and arranging them on my serving platter, my husband thought they looked like very large peaches. I didn’t see it at first, but after looking, I sort of get it. Moral of the story: cut and slice how you like!
• Leaving them whole and serving with a large spoon works well, too!

More Side Dishes for Thanksgiving!

• Cauliflower Au Gratin
• Roasted Brussels Sprouts
• Maple Glazed Carrots Recipe
• Green Bean Casserole

Now you can rush out to the store for some squash! Try it for dinner tonight, during the holidays or after! You may be surprised at how many people try this and like it!

The printable recipe card for Roasted Acorn Squash is below, have a great day, folks! Happy cooking! 🙂

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5 from 2 votes

Roasted Acorn Squash

Cinnamon and nutmeg make this sweet Roasted Acorn Squash more of a seasonal dish while smoked paprika gives it a light smokey flavor.

servings 6 servings

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

• ▢ 1-1 1/2 lb acorn squash
• ▢ 2 tablespoons butter melted
• ▢ 2 tablespoons real maple syrup
• ▢ pinch cloves
• ▢ pinch nutmeg
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/2 tablespoon brown sugar
• ▢ 1/4 teaspoon smoked paprika

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Using a sharp knife, slice acorn squash down the center.
  
• Scoop out the seeds and set aside.
  
• In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar and smoked paprika together until well combined. Slather half of the mixture on the insides of the two halves of acorn squash.
  
• Bake for 30-45 minutes or until squash is cooked thoroughly and soft all the way through.
  
• Remove from oven and cool 10-15 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.
  

Nutrition

Calories: 101kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg

Course: Side Dish

Cuisine: American

Keyword: roasted acorn squash