Roasted Maple-Curry Acorn Squash

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Roasted maple-curry acorn squash slices are a deliciously savory side that’s healthy & easy, making them perfect for your next holiday recipe!

A beige rectangle baking dish with acorn slices that have been roasted and brushed with a maple glaze. There's a orange and green acorn squash in the corner.

Acorn squash, butternut squash, pumpkin, spaghetti squash, summer squash.  I really just loveeeee squash.

Not sure if it’s because the word is so much fun to say (now that I’ve said it 5 times) or because you can pretty much make squash into anything: breakfast, dessert, or dinner recipe.

This roasted maple-curry acorn squash recipe is one of my favorite squash recipes because it’s super easy to make and the flavors are perfect together. 

It’s great as just a healthy side with plain roasted chicken or plated beautifully for an easy Thanksgiving side dish.

Either way, it tastes amazing and the hardest part is cutting it up .

Slices of acorn squash are tossed in maple syrup, curry powder, ground ginger, apple cider vinegar, olive oil, salt and pepper, then placed in a baking dish and roasted for about 1 hour, or until softened and lightly browned.

The maple syrup adds sweetness while the curry adds some warm spice, and guys, I’m tellingggg you these two flavors together are a beautiful thing.

A large white rectangle baking dish lined with parchment paper. There's slices of acorn squash that have a maple curry glaze on them.

How do you cut an acorn squash?

  1. Start by cutting both top and bottom ends off.  Then, cut the squash directly down the middle in half, lengthwise.
  2. Use a spoon to scoop out and discard the seeds.
  3. Place one half of the squash down on the cutting board (skin side up) and cut into 1” slices (horizontally).  You should be cutting the opposite way of the lines in the squash.
A wooden cutting board with slices of acorn squash. There's a knife in the background and a halved acorn squash.

Can you eat the skin of acorn squash?

Yes!  You can totally eat the skin.  It has added fiber and good-for-you nutrients.  

When roasted, it becomes perfectly tender and adds a little texture to the squash.

If you prefer not to eat it, after the squash is roasted you can simply peel it off.

What’s in the maple-curry glaze for these healthy roasted acorn squash wedges:

  • Maple syrup (I prefer pure maple, however you can use any kind you like)
  • Curry Powder
  • Ground Ginger
  • Apple Cider Vinegar
  • Olive Oil
  • Salt
  • Pepper

Simply mix all the ingredients together and generously brush onto each side of the acorn squash slices.  

What to pair with maple roasted acorn squash slices:

Pecan Crusted Fish
Oven Roasted Chicken
Serve as a Thanksgiving or Christmas side dish

A beige rectangle baking dish with acorn slices that have been roasted and brushed with a maple glaze. There's a orange and green acorn squash in the corner.
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Roasted Maple-Curry Acorn Squash

Roasted maple-curry acorn squash slices are a deliciously savory side that’s healthy & easy, making them perfect for your next holiday recipe!
Course Side Dish
Cuisine American
Keyword easysidedish, roastedacornsquash, stuffedacornsquash
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 136kcal
Author Wine a Little Cook A Lot

Ingredients

  • 1 acorn squash
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper

Instructions

  • Preheat oven to 375 degrees. Line a baking dish or baking sheet with parchment paper.
  • Cut top and bottom ends off of the acorn squash. Cut in half from top to bottom (vertically). Use a spoon to scoop out and discard the seeds.
  • Place each squash half on your cutting board, flat side down, and cut horizontally into 1″ thick slices (cut the opposite direction the grooves on the squash are going).
  • Place the squash slices in an even layer on your prepared baking dish.
  • Mix together remaining ingredients and brush generously onto both sides of the squash (reserve about half of the glaze).
  • Bake for 25 minutes, then flip the slices over and brush again with the maple-curry glaze. Continue cooking another 25-35 minutes or until squash is fork-tender and glaze is caramelized.

Notes

If you prefer the squash without skin, simply follow recipe instructions and remove skin once it’s finished baking.  It should peel right off!
Nutrition Facts
Roasted Maple-Curry Acorn Squash
Amount Per Serving (130 g)
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0.99g6%
Trans Fat 0.003g
Polyunsaturated Fat 0.81g
Monounsaturated Fat 5.074g
Sodium 44mg2%
Potassium 423mg12%
Carbohydrates 19.8g7%
Fiber 2.5g10%
Sugar 6.12g7%
Protein 1.13g2%
Vitamin A 396IU8%
Vitamin C 11.9mg14%
Calcium 55mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @winealittlecookalot or tag #winealittlecookalot!


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