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–+ servings
Four halves of roasted acorn squash, filled with a glistening glaze and fresh thyme, are arranged on a baking sheet. This is one of the top Thanksgiving side dishes.

Roasted Acorn Squash with Maple and Herbs

This simple roasted acorn squash recipe is a perfect Thanksgiving side dish. It balances sweet maple syrup with fresh herbs for a comforting and flavorful addition to your holiday meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 halves
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Acorn squash halved vertically and seeded
  • Extra-virgin olive oil for drizzling
  • Maple syrup for drizzling
  • Fresh sage and/or rosemary chopped
  • Sea salt
  • Freshly ground black pepper

Equipment

  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the acorn squash halves on the prepared baking sheet, cut side up. Drizzle with olive oil and maple syrup. Sprinkle with salt and pepper. Use your hands to coat the squash evenly.
  3. Sprinkle the chopped sage and/or rosemary into the center of each squash half.
  4. Roast for 25 to 40 minutes, or until the squash is tender and the edges are golden brown. Cooking time will vary depending on the size of your squash.
  5. Season to taste and serve warm. You can find additional serving suggestions in the full blog post.

Notes

This recipe is easily adaptable. Feel free to use your favorite fresh herbs or add a pinch of cinnamon for extra warmth. The squash can be prepared ahead of time and roasted just before serving.

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