Maple Roasted Acorn Squash

Updated: Nov 19, 2020

If your usual Thanksgiving menu is heavy on starchy carbs and lacking on vegetables, this is the perfect easy recipe to incorporate this year. This seasonal acorn squash side dish is amplified by roasting and basting with a mixture of butter, thyme, and maple syrup.

The first time I served acorn squash for Thanksgiving, I prepared a half a squash for each person. While the dish was delicious and praised by my family, it was WAY too much for a side dish. If you are hosting friends or family for a weeknight meal this fall, it may be completely appropriate to serve half an acorn squash but on Thanksgiving when you need room for turkey, salads, and at least two types of potatoes on your plate, one squash could serve 4-6 people.


2 acorn squashes, halved, cleaned and sliced into thick half circles

1 stick of salted butter

1/2 cup pure maple syrup

5-10 sprigs of fresh thyme


  1. Add your stick of butter to a small sauce pan over medium-low heat. Once melted, add your maple syrup and thyme.

  2. Preheat your oven to 385. (If you have other side dishes in the oven, this can be roasted anywhere from 350 to 400. I suggest a higher heat to get nice color and avoid mushy squash that will fall apart when plated.)

  3. Cut your acorn squashes in half (through the stem) and scoop out the seeds.

  4. Lay the squash down on its flat side and cut 1/2 inch slices. You may need to discard the top slice with the stem if there isn't much flesh. The bottom is perfectly edible but wont be as pretty as your center slices.

  5. Line up your squash slices on a foil-lined baking sheet and sprinkle with salt and pepper.

  6. Using a silicon pastry brush, bathe each slice in your maple butter mixture.

  7. Roast your squash in the oven and brush with more maple butter every 15 minutes. After 30 - 45 minutes, you may flip the slices over and brush the other side with maple butter and roast and additional 15 minutes.

  8. In case acorn squash is making its debut in your house, the skins are completely edible and quite delicious when roasted in this way!

There's only one more recipe in my Thanksgiving series! I can't wait to share the easiest and tastiest dessert with y'all later this week. In case you missed any of my previous recipes, you can find all of the links below.

If you try any of these new recipes this Thanksgiving, make sure you tag me on IG @carlyrhill so that I can see your masterpieces! Click the links below to see some more of my Thanksgiving Recipe Series! Make sure you save these recipes to Pinterest so that you can find them when you need them.

Fig & Pig Crostini

Sausage Cornbread Bundt Pan Dressing

Savory Rosemary Sweet Potatoes

Homemade Butternut Squash Ravioli

No Bake Pumpkin Pie

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