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To make delicious maple roasted acorn squash slices, gather these ingredients: - 1 medium acorn squash - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - Sea salt and freshly cracked black pepper, to taste - ¼ cup pecans, roughly chopped (optional for added crunch) - Fresh parsley, finely chopped (for garnish, optional) You can enhance the taste of your dish with these extras: - A pinch of cayenne pepper for heat - 1 tablespoon balsamic vinegar for tang - A dash of vanilla extract for sweetness You will need a few basic tools to make this recipe easy: - A sharp knife for slicing - A cutting board for prep - A large mixing bowl for the glaze - A baking sheet lined with parchment paper - A whisk for mixing ingredients - A spoon for scooping out seeds This ingredient list sets you up for success. Each item plays a role in making tasty, caramelized slices. Get your tools ready, and let’s start cooking! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This temperature is perfect for roasting. Next, take the medium acorn squash. Cut it in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits. Now, slice each half into ¾-inch thick pieces. This size helps the squash cook evenly. In a large bowl, whisk together three tablespoons of pure maple syrup and two tablespoons of extra virgin olive oil. Add one teaspoon of ground cinnamon and half a teaspoon of ground nutmeg. Don’t forget to season with sea salt and freshly cracked black pepper. Mix well until everything is combined. This glaze will add sweet and warm flavors to the squash. Place the sliced acorn squash into the bowl with the maple glaze. Gently toss the slices until they are fully coated. Each piece should be covered in that tasty mixture. Next, take a baking sheet and line it with parchment paper for easy cleanup. Lay the coated squash slices in a single layer on the sheet. Make sure they do not overlap. Put the baking sheet in your preheated oven. Roast the squash for 25 to 30 minutes. About halfway through, flip the slices over. This helps them brown nicely on both sides. The squash should be tender and caramelized when done. If you want to add a little crunch, sprinkle roughly chopped pecans on top in the last five minutes of roasting. This makes the nuts toast and boosts their flavor. When the squash is ready, take it out and let it cool for a few minutes. You can garnish it with some finely chopped parsley for extra color, if you like. Choose acorn squash that feels heavy for its size. Look for smooth skin with no soft spots. A deep green color is ideal, but some yellow patches are okay. Avoid squash with blemishes or cuts. Fresh squash should feel firm when you squeeze it. Ovens can vary in how they cook. If you have a convection oven, reduce the cooking time by about 5 minutes. Keep an eye on the squash to avoid burning. For older ovens, you may need to add a few minutes. Always check for tenderness with a fork. Want to boost flavor? Try adding a pinch of cayenne for heat. You can also mix in fresh herbs like thyme or rosemary. For texture, sprinkle toasted seeds or breadcrumbs on top for crunch. A drizzle of balsamic glaze after roasting adds a lovely tang. Pro Tips Choose the Right Squash: Look for acorn squash that feels heavy for its size and has a matte skin. A shiny skin may indicate under-ripeness. Even Slicing: For uniform roasting, ensure all slices are cut to the same thickness. This helps them cook evenly and achieve the perfect caramelization. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of cayenne pepper can give a nice kick to the sweetness. Storage Tips: Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep! {{image_4}} If you want to switch things up, try other sweeteners. Honey works great if you are not vegan. You can also use agave syrup for a similar flavor. Brown sugar gives a nice caramel taste. Just remember, each sweetener changes the flavor a bit. You can modify the spices to make this dish your own. Try adding cayenne pepper for a kick. Smoked paprika adds a warm, earthy flavor. You can also use ginger for a zesty touch. Experiment with your favorite spices to create unique flavors. This recipe is naturally vegan. Just make sure to use maple syrup and olive oil. If you want a creamy element, add a dollop of coconut yogurt. You can also serve it with a sprinkle of nutritional yeast for a cheesy taste. Enjoy making it your own! After enjoying your maple roasted acorn squash slices, let them cool first. Store leftovers in an airtight container in the fridge. They will stay fresh for about 3 to 5 days. To keep them tasting great, avoid stacking the slices. This prevents them from becoming soggy. When you're ready to eat leftovers, reheat them in the oven. Set the oven to 350°F (175°C). Place the slices on a baking sheet for about 10 to 15 minutes. This method keeps the squash crispy and warm. You can also use a microwave, but the texture might be softer. If you choose the microwave, heat in short bursts to avoid overcooking. You can freeze acorn squash slices for up to 3 months. First, allow the slices to cool completely. Then, place them in a single layer on a baking sheet and freeze for 1 to 2 hours. After they freeze, put the slices in a freezer bag. Squeeze out any air before sealing. When you're ready to enjoy them, thaw in the fridge overnight and reheat as described above. Yes, you can use other types of squash. Butternut squash and spaghetti squash work well too. Each type brings its own flavor and texture. Just adjust your cooking time based on the squash size. Maple roasted acorn squash slices pair great with many dishes. Serve them with grilled chicken or fish for a hearty meal. They also complement a salad or quinoa nicely. You can add them to a fall-themed dinner with apples and cranberries. You will know the squash is done when it is tender and caramelized. Use a fork to poke the slices. If it goes in easily, they are ready. Look for a golden-brown color on the edges for that perfect roast. Yes, you can make this dish ahead. Roast the squash and store it in the fridge. Reheat it in the oven for best results. This way, you can enjoy the flavors without extra work on busy days. In this post, we covered making delicious maple roasted acorn squash. You learned about the best ingredients and tools to use. I shared simple steps for roasting and tips for flavor. We also explored variations, storage tips, and common questions. Enjoying this dish is easy with my advice. You can mix it up and find your favorite way to serve acorn squash. Happy cooking and enjoy your meal!

Maple Roasted Acorn Squash Slices

Deliciously sweet and savory roasted acorn squash slices glazed with maple syrup and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 medium acorn squash
  • 3 tablespoons pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • to taste sea salt and freshly cracked black pepper
  • 0.25 cup pecans, roughly chopped (optional for added crunch)
  • for garnish fresh parsley, finely chopped (optional)

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
  • Prepare the Squash: Take the acorn squash and carefully slice it in half lengthwise. Use a spoon to scoop out the seeds and any fibrous strands from the center. Next, cut each half into slices approximately ¾-inch thick for even cooking.
  • Make the Maple Mixture: In a large mixing bowl, whisk together the pure maple syrup, extra virgin olive oil, ground cinnamon, ground nutmeg, sea salt, and freshly cracked black pepper until well combined. This will be the glaze that adds flavor and sweetness to the squash.
  • Coat the Squash: Add the sliced acorn squash to the bowl with the maple mixture. Gently toss the slices until they are thoroughly coated with the glaze, ensuring every piece is covered in the delicious seasoning.
  • Arrange for Roasting: Take a baking sheet and line it with parchment paper (this helps with cleanup). Lay the coated squash slices in a single layer on the baking sheet, making sure they’re not overlapping for optimal roasting.
  • Roast the Squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time, flip the squash slices to promote even caramelization and browning. They should be tender and beautifully caramelized when finished.
  • Add Pecans (Optional): In the final 5 minutes of roasting, if you're using them, sprinkle the roughly chopped pecans atop the squash. This will toast the nuts and enhance their flavor while adding a delightful crunch.
  • Serve and Garnish: Once the squash is roasted to perfection, remove it from the oven and allow it to cool for a few minutes. Carefully transfer the slices to a serving platter and, if desired, garnish with finely chopped fresh parsley for a pop of color and freshness.

Notes

For an appealing presentation, arrange the squash slices in a circular pattern on the platter and sprinkle the garnished parsley toward the center.
Keyword acorn squash, fall recipes, maple syrup, roasted vegetables