Roasted acorn squash and potatoes is the ultimate cozy side dish for fall and winter meals. Combining naturally sweet acorn squash with hearty baby potatoes, this dish is an effortless blend of comfort and nutrition. Tossed in olive oil, maple syrup, and warming spices, it’s roasted to golden perfection in under an hour. Whether you’re cooking for a weeknight dinner or adding to your holiday table, this vibrant, flavorful recipe checks all the right boxes—sweet, savory, and simple to prepare.
Table of Contents
Why You’ll Love This Recipe
- Naturally sweet and savory – The maple syrup and cinnamon highlight the squash’s sweetness, while chili flakes and paprika add depth.
- One-pan wonder – No complicated steps; just chop, toss, roast, and serve.
- Customizable – Easily swap in other squash, potatoes, or spices.
- Kid-friendly – Soft textures and mild spices make it appealing to picky eaters.
- Perfect for meal prep – Holds up well in the fridge or freezer.
Ingredients
For Roasting:
- 1 lb baby potatoes, halved
- 1 lb acorn squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp maple syrup (or honey)
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp paprika
- ½ tsp red chili flakes
- ¼ tsp cayenne pepper (optional)
For Garnish:
- 2 tbsp chopped pecans (toasted)
- ½–1 tsp dried dill weed or fresh thyme
Instructions
- Preheat Oven
Set oven to 400°F (200°C) and line a large baking sheet with parchment. - Prepare Vegetables
In a large bowl, mix olive oil, maple syrup, salt, cinnamon, paprika, chili flakes, and cayenne. Toss in the squash and potatoes until well coated. - Roast
Spread vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through. - Broil for Crispiness
Turn oven to broil and cook 3–5 more minutes, watching closely to avoid burning. - Add Garnish
Remove from oven and sprinkle with chopped pecans and dill or fresh herbs while hot. Serve immediately.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 180–200
- Carbohydrates: 28–30g
- Protein: 2g
- Fat: 8–10g
- Fiber: 4g
- Sugar: 6g
Tips & Variations
- Use other squash: Butternut, kabocha, or delicata work beautifully.
- Add protein: Toss in chickpeas or cooked sausage before roasting.
- Make it vegan: Already vegan! Just double-check your maple syrup.
- Spice it up: Add smoked paprika or cumin for deeper flavor.
FAQs
Can I make this ahead of time?
Yes! It reheats well in the oven or air fryer.
Do I have to peel the acorn squash?
Yes, for this recipe it’s best peeled to match the texture of potatoes.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes pair perfectly with the spice blend.
Roasted Acorn Squash and Potatoes
Equipment
- – Large bowl
- – Baking sheet
- – Parchment paper
- – Knife & cutting board
Ingredients
- **For Roasting:**
- – 1 lb baby potatoes halved
- – 1 lb acorn squash peeled and cubed
- – 2 tbsp olive oil
- – 2 tbsp maple syrup
- – ½ tsp sea salt
- – ½ tsp cinnamon
- – ½ tsp paprika
- – ½ tsp chili flakes
- – ¼ tsp cayenne pepper optional
- **For Garnish:**
- – 2 tbsp chopped pecans
- – ½–1 tsp dill or fresh thyme
Instructions
- Preheat oven to 400°F (200°C).
- Mix all spices, olive oil, and maple syrup in a bowl. Toss in squash and potatoes.
- Spread on a baking sheet. Roast 30–35 minutes, flipping halfway.
- Broil for 3–5 minutes to crisp.
- Top with pecans and herbs. Serve hot.
Notes
– Fresh herbs add extra aroma.
– Toast the pecans for deeper flavor.
Conclusion
This roasted acorn squash and potatoes recipe is proof that simple ingredients can make bold, cozy flavors. Whether it’s a holiday side or your go-to weeknight veggie dish, it’s a winner on any table.