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5 from 1 vote

Maple Roasted Winter Squash

Some maple syrup, a little bit of salt and pepper, and your choice of winter squash is all you need to make this elegant Thanksgiving side dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 199.1kcal


  • 1 acorn squash
  • 1 butternut squash
  • 2 tablespoons olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • pomegranate seeds
  • crumbled queso fresco
  • pepitas


  • Preheat oven to 400 degrees F.
  • Cut squash lengthwise in half; remove and discard seeds. Cut each half 1/2-inch slices; discard ends.
  • Place squash on a foil-lined baking sheet.
  • Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper.
  • Roast 25 to 30 minutes or until squash is tender and golden.
  • Garnish with pomegranate seeds, queso fresco, and pepitas.


The best part is that this dish also tastes great at room temperature and can grace your Thanksgiving table.


Calories: 199.1kcal | Carbohydrates: 40.28g | Protein: 1.84g | Fat: 4.87g | Saturated Fat: 0.69g | Sodium: 397.28mg | Potassium: 749.64mg | Fiber: 3.62g | Sugar: 18.83g | Vitamin A: 13551.13IU | Vitamin C: 34.15mg | Calcium: 112.95mg | Iron: 1.38mg