I know, I use smoked paprika in everything, but that’s because it makes everything so good. Especially when it’s combined with pure maple syrup, which kind of has a hint of smokiness itself. This simple smoked paprika and maple glaze dresses up roasted acorn squash just enough to make it special, without overpowering its natural subtle flavors. If you’re looking for a simple side dish to take advantage of fall produce, this Smoky Maple Roasted Acorn Squash is it. Plus it’s super pretty, so it’s not a bad candidate for your holiday table, either. ;)
Can You Eat Acorn Squash Skin?
Yes ma’am! It’s totally edible, and looks quite striking against the vibrant orange flesh of the acorn squash, so I prefer to leave it on when it’s cut into slices like this. The skin does have a slightly thicker texture, similar to that of eggplant, so those who are sensitive to textures may not like it. But don’t worry! The skin peels off effortlessly once the squash is roasted, so each person can choose to eat or skip the skin.
Maple Syrup, Not Pancake Syrup
This is an important distinction. You must use real maple syrup for this recipe, not pancake syrup. The two ingredients differ in both texture and flavor, and can not be used interchangeably in this recipe. Maple can be quite pricey, BUT the good thing is that you don’t need a lot and the rest of the bottle will last pretty much forever in your fridge. The incredible flavor and its longevity make it well worth the purchase. Here are a few other recipes where you can use real maple syrup and take advantage of its incredible flavor:
- Maple Dijon Chicken Thighs
- Maple Brown Butter Mashed Sweet Potatoes
- Maple Miso Roasted Carrots
- Sweet Crunch Winter Salad
Smoky Maple Roasted Acorn Squash
Servings 4Ingredients
- 1.5 lb. acorn squash ($1.13)
- 1 Tbsp olive oil ($0.16)
- 1 Tbsp maple syrup ($0.30)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp salt ($0.02)
Instructions
- Preheat the oven to 400ºF. Wash the squash well, then dry with a clean towel. Carefully cut the acorn squash in half lengthwise (from top to bottom), then scrape out the seeds with a spoon. Slice the squash crosswise into 1/2-inch wide slices.
- In a small bowl, stir together the olive oil, maple syrup, smoked paprika, and salt. Place the sliced squash in a bowl, then pour the maple syrup glaze over top. Stir the squash until it is evenly coated.
- Line a baking sheet with parchment paper, then arrange the seasoned squash slices on the sheet in a single layer. Use a rubber spatula to scrape all the remaining glaze out of the bowl and onto the squash slices.
- Roast the squash slices for 40 minutes, or until it is very tender. Season with a pinch of salt, then serve.
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Nutrition
How to Make Roasted Acorn Squash – Step by Step Photos
Preheat the oven to 400ºF. Wash a 1.5 lb. acorn squash, then dry with a clean towel. Carefully slice the squash in half lengthwise, then scoop out the seeds with a spoon (you can roast these seeds, just like pumpkin seeds!). For extra safety when cutting the squash in half, you can slice off a piece of the bottom to give the squash a flat surface to stand on as you cut.
Once the seeds are removed, slice the squash crosswise into 1/2-inch thick slices.
In a small bowl, stir together 1 Tbsp olive oil, 1 Tbsp maple syrup, 1/2 tsp smoked paprika, and 1/4 tsp salt.
Place the squash slices in a bowl, then pour the smoky maple glaze over the slices. Stir until the squash slices are coated in the glaze.
Arrange the seasoned acorn squash slices in a single layer on a baking sheet lined in parchment paper. Use a rubber spatula to scrape out all of the remaining smoky maple glaze from the bowl and drizzle it onto the squash.
Roast the squash in the preheated oven for 40 minutes, or until they are very tender. Season with one last small pinch of salt, then serve.
It doesn’t get any more “autumn” than this Smoky Maple Roasted Acorn Squash! Look at that gorgeousness!
Great recipe with an excellent technique! I was looking for an easy acorn squash recipe without the prep work of stuffed squash (which is mostly what I could find for acorn squash). I left out the maple syrup and added some garlic powder and enough oil to coat the squash. Very flavorful with crispy skin and creamy flesh!
This was a delicious and easy side to bring to my work’s Thanksgiving potluck! I made this twice in one week – once as part of my dinner, and a bigger batch for the work potluck. The first time I made this, I realized I was out of parchment paper so used foil instead with a coating of cooking spray. Not the same – definitely needed more than cooking spray! The bottom of the squash burned, but the rest of it tasted good. The second time, I used a generous amount of olive oil on the foil, cooked the squash for 20 mins, flipped it, and then let it cook another 10 mins. It was plenty tender after the total 30 mins, and the extra oil and flipping it kept it from burning. I also added an extra drizzle of maple syrup right before serving. I don’t think there’s anything wrong with the recipe – just pointing out my experiences in case someone else realizes they’re out of parchment or has an oven that runs hot.
Sorry to hear about the first batch Anna! But happy to hear it worked out the next time.
Tried this tonight and it was so delicious. My granddaughter, who is 11, turned her nose up at them when she spotted them on the table. Her father talked her into giving it a try and she loved them, we all did, she ended up eating the 3 leftover slices. We will be adding this to our Thanksgiving table this year, it is that good.
That’s a WIN!!!!
so good i used honey instead! took 55 mins to cook for me but worth it!
Good to know!
We made this at Thanksgiving and they were my favorite leftovers.
This turned out great, even though I used regular paprika. Thank you for introducing me to the acorn squash. Had it on a spinach salad with walnuts, dried cherries and blue cheese.
I’ve never had acorn squash before but will try this. Just one question, do you eat the skin?
Yep. :) But if you don’t like it, it peels off easily once roasted.
I thought I had smoked paprika in the pantry and I was looking forward to this dish but I only had regular paprika. It still turned out tasty and it was very easy! I’ll have to grab smoked paprika to really enhance the flavor.
I tried this on the weekend. the squash came out excellent, although not quite as golden-candied coloured as the ones in the picture. I think I might try slicing it a bit thinner next time to get that deep caramel colour. Thank you for the recipe!
Hi Beth!
Made this last night and will be eating it throughout the week — soooooo good! Thank you for posting! And very simple :) the smoky paprika flavor is perfect, I added lots.
Served it with sushi rice (all I had) plus salmon, and sautéed kale with garlic, furikake on top :)
Warmly,
Alex
Forgot to mention, the second batch I tossed it with olive oil, salt, paprika, and dukkah! Squash + dukkah is kind of amazing :-D
I haven’t tried dukkah, but now I want to! Thanks!
I just made this on Friday and am making it again today (monday)…it was SO easy and came out flawlessly. Have forwarded this to everyone I know.
Am I reading this correctly? No need to flip the slices midway through? No flipping would make this recipe even more awesome than it already sounds! :-)
I didn’t flip, but you certainly could! :)
This looks great! Acorn squash is one of those things I never see recipes for (always butternut squash, which is good as well). Now I know how to cook it!
Please email this acorn squash recipe to me- the one with the real maple syrup, paprika, and slices of acorn squash.
Thank you! Looks and sounds wonderful. I’m not on any social media so couldn’t get it that way.
Mmm, this sounds good. I was going to buy a butternut squash the other day but they were huge and I am just one person :( . I can do this one though! Thinking of what to pair it with as a meal, maybe just some rice and broccoli. When I eat roasted veggies like this, they are my main dish instead of a meat or casserole. Time to just enjoy all that flavor!