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Roasted Acorn Squash

Roasted Acorn Squash and Potatoes

A warm, sweet-and-savory roasted veggie dish that pairs well with any fall or holiday meal. Easy to make, customizable, and always delicious.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

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

- Use any squash you have on hand.
- Fresh herbs add extra aroma.
- Toast the pecans for deeper flavor.
Keyword roasted acorn squash and potatoes