Ingredients
Equipment
Method
- Preheat oven to 425°F. Cut squash in half lengthwise, remove seeds, then slice into 1/2-inch thick pieces.
- Arrange squash slices on sheet pans in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 18 minutes at 425°F until nearly tender.
- Reduce oven to 400°F. Brush both sides of squash with maple syrup. Roast 8–10 minutes more until caramelized.
- Serve immediately, with extra maple syrup brushed on if desired.
Notes
Use high-quality pure maple syrup, not pancake syrup. Choose acorn squash with a smooth, dull rind that feels heavy. Optional: add melted butter with maple syrup for a richer flavor. Prep ahead: slice squash up to 3 days before roasting. Leftovers keep 3–5 days in the fridge. Freezing not recommended as it becomes soggy. Substitutions: honey or brown sugar for maple syrup, or swap acorn squash with butternut squash.
