maple roasted acorn squash #SundaySupper

Along with the cool Fall air and changing leaves comes an abundance of squash to the markets. It’s hard to resist these colorful gourds, but figuring out what to do with them can be intimidating. This Maple Roasted Acorn Squash is simple and sweet and perfect for any Autumn meal.

Maple Roasted Acorn Squash |

Fall is here! I couldn’t be more thrilled to welcome the crisp air, thick sweaters and pumpkins as far as the eye can see. Pumpkins make me happier than I care to admit.

Well, squash in general makes me feel that way.

Maple Roasted Acorn Squash |

This week, the Sunday Supper family is celebrating all things Fall – with a day of Fabulous Fall Flavors. I knew I wanted to share one of my favorite ingredients on today’s table: squash.

Everytime Fall rolls around, my husband grins and bears all of the nonstop squash cooking that I dive into. From butternut squash soup to squash apple bake to squash tartines – I can’t get enough.

And I’m not even sorry when the compulsion hits me – it’s just too good!

Maple Roasted Acorn Squash |

This Maple Roasted Acorn Squash encompasses everything that I love about squash – it’s ease of preparation and it’s inherent sweetness. Maple syrup, a sprinkling of my favorite raw sugar and a dusting of cinnamon is all this golden acorn squash needs to be the center of attention at your dinner table.

Side dish or not, this squash will impress!

Maple Roasted Acorn Squash |

Next time you’re faced with the question of what to do with those mysterious squash overflowing at the grocery store – try roasting it!

Maple Roasted Acorn Squash |

You won’t regret it.

Maple Roasted Acorn Squash |

Happy Sunday!

Maple Roasted Acorn Squash Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


2 small acorn squash, seeds removed and sliced into 1/2 thick slices
2 tablespoons olive oil
1/4 cup maple syrup
1 1/2 tablespoons sugar in the raw (turbinado sugar)
1/2 teaspoon cinnamon
salt to taste


Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, toss together squash and olive oil. Lay squash in a single layer on prepared baking sheet. Brush squash with maple syrup and sprinkle with sugar, cinnamon and salt.

Roast squash for 30 minutes or until tender and fragrant. Enjoy!

September 21st, 2014

Looking for more Fabulous Fall Flavors? Look no further than the Sunday Supper Table!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

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