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Cozy Maple Roasted Acorn Squash Rings: Easy 4-Ingredient Recipe

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These maple roasted acorn squash rings are a simple, 4-ingredient fall side dish that comes together in under 35 minutes. With caramelized edges and tender centers, they’re perfect for weeknight dinners, holiday gatherings, or any time you need a quick and impressive dish.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 3 tablespoons pure maple syrup (Grade A Dark Amber recommended)
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cinnamon (optional)
  • 2 sprigs fresh thyme or rosemary (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the acorn squash: Cut off the very top and bottom of each squash to create flat surfaces. Cut each squash crosswise into ½-inch (1.25 cm) rings. Scoop out the seeds and stringy pulp from the center of each ring.
  3. Make the maple-butter glaze: In a small bowl, combine the melted butter, maple syrup, salt, and pepper. Whisk until well combined. Add cinnamon if using.
  4. Arrange the rings on the baking sheet in a single layer, not overcrowding.
  5. Brush the tops of the rings with about half the maple-butter mixture.
  6. Roast for 15 minutes.
  7. Remove from oven, flip each ring, and brush with the remaining glaze.
  8. Roast for another 10-15 minutes, until tender and edges are deep golden brown.
  9. Optional: Broil for 1-2 minutes for extra caramelization, watching closely.
  10. Let rest for 2 minutes before serving. Transfer to a platter and drizzle with any leftover pan juices.

Notes

For best results, cut even rings to ensure uniform cooking. Do not peel the squash—the skin is edible and softens during roasting. Watch the maple syrup as it can burn quickly; check at 20 minutes if your oven runs hot. Line your pan with parchment paper for easy cleanup. For a vegan version, substitute butter with coconut oil or vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: roasted acorn squash, maple roasted squash, fall side dish, easy vegetable side, acorn squash rings, Thanksgiving side, gluten-free side dish, vegetarian side dish

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