Maple-Roasted Acorn Squash Wedges 5 ★

45 min | easy | gluten-free, lactose-free, vegan

Maple-roasted acorn squash wedges with dark green skins and caramelized golden flesh, arranged on a white platter and sprinkled with herbs and coarse salt; thyme sprigs and a gray cloth sit nearby.

Published Jun 16, 2025

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Rate/Review

Introduction

These maple-roasted acorn squash wedges are sweet, caramelized, and perfectly tender with just the right touch of warm spice.

They make an easy, cozy side dish for weeknight dinners, Thanksgiving, or any fall gathering.

The maple syrup, cinnamon, and nutmeg give simple roasted squash a dessert-like flavor while still keeping things wholesome.

Maple-roasted acorn squash wedges on a white platter, glossy and caramelized with browned edges, sprinkled with chopped herbs and seasoning on a marble surface.

How to Make Maple-Roasted Acorn Squash Wedges

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Preheat the oven and prepare the pan

Preheat your oven to 400°F and place a rack in the center.
Line a rimmed baking sheet with parchment paper for easy cleanup.
Prep and arrange the squash

If your squash is not prepped, halve it, scoop seeds, and cut into 3/4-inch wedges.
Place the wedges on the prepared baking sheet in a single layer.

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Mix the maple glaze

In a small bowl, whisk together the maple syrup, olive oil, cinnamon, nutmeg, salt, and black pepper.
Coat the squash

Drizzle the maple mixture over the squash wedges and toss with your hands until every piece is well coated.
Spread the wedges back into a single layer, leaving a little space between pieces.
Roast the squash

Roast for 25 to 30 minutes, turning the wedges once halfway, until tender and deeply caramelized at the edges.

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Finish with truffle salt and serve

Transfer the hot squash to a serving platter and immediately sprinkle lightly with truffle salt.
Serve right away while the wedges are warm and glossy.

Top-down view of raw acorn squash wedges arranged on a parchment-lined rimmed baking sheet, glossy with maple-oil glaze and sprinkled with coarse salt and black pepper.

Substitutions

Maple syrup -> honey or agave nectar: Use an equal amount of honey for a slightly floral sweetness and a more pronounced sticky glaze. Agave keeps the recipe vegan and tastes a bit milder than maple.
Olive oil -> melted unsalted butter: Use melted unsalted butter instead of olive oil for a richer, almost nutty flavor and softer edges. Brush it on gently so the wedges do not break apart.
Acorn squash -> delicata or butternut squash: Swap acorn squash for delicata if you want edible skins and slightly quicker cooking. Butternut works too and gives slightly sweeter, creamier wedges.

Tips

Choose the right squash: Pick an acorn squash that feels heavy for its size with dull, deep-green skin and no soft spots.
Keep wedge size consistent: Try to cut wedges the same thickness so they roast evenly and finish at the same time.
Do not crowd the pan: Leave a little breathing room between wedges or they will steam instead of caramelize.
Use convection if you have it: If your oven has convection, use it at 375°F and start checking at 20 minutes for deeper browning.
Warm the maple syrup slightly: Gently warming the maple syrup makes it easier to whisk with the oil and helps it coat each wedge.

Nutrition Facts ^*

Energy	102	kcal
Protein	2	g
Total Fat	5	g
Carbohydrates	15	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the squash is done?: The wedges should be very tender when pierced with a fork and the edges should look browned and sticky. If they still look pale, give them 5 more minutes and check again.
Why are my wedges not browning?: The pan is likely crowded or your oven temperature runs a bit low. Spread the squash onto two pans or increase the heat by 15 to 25 degrees.
Can I make this dish ahead of time?: You can roast the squash up to a day ahead and reheat it on a sheet pan at 350°F until warm. Add the truffle salt right before serving so the flavor stays bright.
Can I use other seasonings instead of cinnamon and nutmeg?: Yes, try smoked paprika and garlic powder for a savory spin or pumpkin pie spice for a cozy fall version.

Serving Suggestions

This maple-roasted squash is lovely alongside roast chicken, seared pork chops, or a simple lentil salad.

For a special touch, garnish with toasted pecans or a crumble of soft goat cheese to add crunch and tangy contrast.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Susan, Surprise: it came out really good!! i mixed the maple and spices in a bowl first and just tossed the squash in it with my hands, i didnt have truffle salt so i just used a little extra regular salt an it browned up nice in about 30 min — 5 ★

Eunice: Glad it browned nicely for you, Susan!
Kristen Edwards, Lexington, KY: i also used a little pumpkin pie spice and it makes a big differance — 5 ★

Eunice: Nice tip, Kristen, pumpkin pie spice works really well with the maple.
Stephanie, Hamilton, Canada: Very tasty, cozy. We really liked the sweet maple flavor and caramelized edges on the squash. Will make again. — 5 ★

Eunice: Happy it was a hit, Stephanie!
Christine, Gainesville: We love these squash wedges!!! With or without the truffle salt they are wonderful. — 5 ★

Eunice: So happy these were a hit, Christine!