Food/ Gluten Free/ Paleo/ Side Dishes/ Vegetarian

Honey Roasted {Acorn} Squash

Reason number 1,383,940 why I love Autumn. Squash. All kinds. Acorn, butternut, spaghetti, buttercup, carnival, sweet dumpling, hubbard, the list goes on.


My mom and brother come to visit for the weekend, which was probably the best thing for us. Between the meals she cooked, helping around the house, and taking the baby in the morning so we could get a couple more hours of sleep, we were incredibly thankful to have her here. Anyway, one of the many things she brought was squash from one of the local farmers close to her house. At 25 to 50 cents a pop, you can’t really pass them up!


She left some of the acorn variety behind, so I decided to roast them up last night.


Honey is always a go to for me, but I decided to add some of my parent’s own maple syrup as well. That’s right. My parents make their own maple syrup. It rocks for me.


Making anything with squash or pumpkin is also great for the fact that you can roast the seeds. And those are always delicious. It is highly recommended.


After gutting the insides, cut the squash into 1 inch thick slices. You will need a very sharp knife, as acorn squash is very tough. I laid each half, skin side up, on the cutting board and sliced sideways for a straighter and more even cut.


Place the pieces flat onto a lined baking sheet.


Drizzle with oil, maple syrup and honey evenly over each piece. Then, sprinkle the cinnamon, nutmeg and salt. Use a brush to blend the toppings. Bake for 25-35 minutes until tender.


Perfection. I originally made this as a side dish for dinner. But I ate 5 of the slices before A even got home.

I even ate the cooked seeds and drippings of honey and maple syrup left on the pan.



Do you eat your squash plain, roasted, or in a specific dish?


Honey Roasted {Acorn} Squash

Print Recipe
Serves: 2-3 Cooking Time: 30min


  • 1 large acorn squash, seeded and gutted
  • 2 Tbsp Olive oil or Coconut Oil
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Honey
  • 1 Tbsp Cinnamon
  • A Pinch of Nutmeg
  • A Pinch of Salt



Line a baking sheet with parchment paper and preheat oven to 400º.


Cut the squash into 1 inch thick slices. You will need a very sharp knife, as acorn squash is very tough. Be careful when cutting. Place the pieces flat onto the prepared baking sheet.


Drizzle with oil, maple syrup and honey evenly over the squash.


Next, sprinkle the cinnamon, nutmeg and salt over the squash.


Use a brush to blend the toppings over the squash evenly (optional).


Bake for 25-35 minutes until the squash is tender.


Let cool for 10 minutes.

You Might Also Like

No Comments

Leave a Reply