A close-up shot of sliced and roasted acorn squash on a white plate

Maple Roasted Acorn Squash

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4


This sweet, nutty and lightly peppery Maple Roasted Acorn Squash is topped with juicy pomegranate arils and salty pumpkin seeds. It’s a hearty and flavorful side dish fit for any holiday dinner, especially Thanksgiving and Christmas!


  • 2 medium-sized acorn squash
  • 1 ½ tablespoons olive oil
  • 1 ½  tablespoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup pomegranate arils
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup loosely packed chopped parsley


  1. Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper.
  2. Wash the acorn squash, slice in half and remove the seeds and membranes. Cut into 1-inch-thick sections. Place the acorn squash slices in a large bowl.
  3. In a small dish, combine the olive oil, maple syrup, salt, and pepper. Mix well and pour over the acorn squash.  Gently toss until the slices are completely coated.
  4. Bake for 35-40 minutes or until lightly browned, flipping the slices halfway through (at about 18 minutes). Remove from the oven.
  5. Place acorn squash on a tray or in a shallow dish and sprinkle the pomegranate arils, pepitas, and parsley on top. Serve warm.


  • You can prep ahead and leave these to marinate for several hours, but they are best baked immediately.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American