This ROASTED ACORN SQUASH is brushed with a cinnamon maple butter before going in the oven. It turns out so tender and makes a great side dish during the fall and winter months.
I just had my first experience with acorn squash a month or so ago, which honestly is just so silly of me.
I mean, I LOVE squash. Why did I wait so long to try acorn squash?
I don’t know, but now I’m making up for lost time! It’s a new favorite in my house, that’s for sure!
This is so good that it will make an appearance on our Thanksgiving table this year. <— That’s saying something serious because I don’t mess around when it comes to Thanksgiving!
What does acorn squash taste like?
Acorn squash has a nutty, sweet flavor. We find it to be VERY similar to a sweet potato when roasted, both in taste and texture.
It pairs well with both sweet (maple and cinnamon!) and savory (garlic, rosemary, cayenne) seasonings, but today we’re going the maple cinnamon route.
How to:
Cut your squash in half from root to tip and scoop out the seeds on the inside.
Lay the squash with the cut side down and cut 1-inch thick slices running opposite of the lines of the squash.
You’ll end up with pretty slices of squash with a ruffled, scalloped edge.
Brush the squash with your maple cinnamon butter and roast until tender!
We use and love Lakanto Maple Flavored Syrup here. It’s keto friendly (made with erythritol!) and the flavor is great. Use code THATLOWCARBLIFE for 20% off your order at their site.
This roasted acorn squash pairs perfectly with any fall dinner.
I may or not be known for eating the leftovers straight from the fridge. They’re just that good!
How long does acorn squash last?
Stored at room temperature an acorn squash will last for around two months. Go ahead and stock up!
After roasting, this recipe should last in the fridge for 4-5 days.
Do you eat the skin of an acorn squash?
Absolutely! You wouldn’t want to it eat raw, but once it’s been roasted, it’s perectly healthy to eat.
Our family is pretty split on it – half of us like the skin and half of us just peel it away. It slips off easily.
Give it a try and see what you think.
More low carb squash recipes:
- Instant Pot Spaghetti Squash
- Spaghetti Squash Alfredo
- Sauteed Zucchini and Squash
- Spaghetti Squash Casserole
- Keto Zucchini Fries
What to serve with acorn squash:
- Keto Chicken Thighs
- Keto Meatloaf
- Breaded Baked Pork Chops
- Pork Tenderloin Recipe
- Broccoli and Cheese Stuffed Chicken Breast
Maple Roasted Acorn Squash
Ingredients
- 1 medium acorn squash
- 2 tablespoons butter melted
- 2 tablespoons maple syrup substitute
- ½ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds. Lay the squash on the flat side and cut into 1 inch wide slices. Arrange squash on the prepared baking sheet.
- Whisk together the maple syrup substitute, butter, cinnamon, and salt and brush over both sides of the squash.
- Roast for 30 minutes and then flip the squash over. Continue roasting for 20 minutes more or until the squash is fork tender.
Kristine Stroh says
I guess I’m not understanding the serving size it says 1, this instructions say tu cut 1/2 the squash into 1″ strips so is the serving 1 strip?
Karly Campbell says
Sorry, that’s confusing. My recipe card changed how it shows that info and it’s so weird. The recipe is based on 4 servings, so 1 serving would be 1/4 of the entire recipe.
Pamela says
So yummy!! My new favourite vegetable!! Thank you for all the delicious recipes you come up with.
Karly Campbell says
Thanks, Pamela!
Joyce says
I saved the calories and fat by leaving off the butter and using sugar free maple flavored syrup, cinnamon and nutmeg. I make mine this way all the time and I love it.
Paula Brubaker says
Thank you so much for looking at my request and responding back. It means a lot that you would want to make sure data was correct. I respect you and your site very much and use it for many of my recipes on my keto journey. Thank you again.
Karly Campbell says
Hi Paula! Of course – I definitely don’t want to give out the wrong info. I generally trust the automatic calculator and am usually knowledgeable enough to notice if it looks off, but the acorn squash is a newer veggie for me, so I didn’t catch it. I’m glad you left a note to double check it. 🙂 So glad to hear you enjoy the site. Appreciate it!
Paula Brubaker says
Wondering about the carb count. My nutrition calculator lists total carbs for 5 Oz (80 calories) at 20.7 total carbs and 6 fiber. Such a difference. Wonder if you could check that again. Always though of acorn squash as a vegetable like sweet potatoes. Thanks
Karly Campbell says
Hi Paula! My nutrition is calculated automatically by pulling numbers from the USDA, though it does sometimes confuse amounts or calculate based on cooked/raw weights. A raw acorn squash comes in around 45 total carbs and I’ve counted this as 4 servings, so it was off by a few carbs. I just manually calculated (though still no guarantee – I’m not a dietitian and I’m just using numbers from the USDA) and I’m getting 10 net carbs per serving. I updated the card. 🙂
Bet says
Where is the additional hour coming from? I don’t see it.
Karly Campbell says
Whoops – that shouldn’t have been there. 🙂