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Maple-Roasted Acorn Squash with Pumpkin Seeds

4 roasted squash halves Active 15 min Total 1 hr

An acorn squash half makes its own serving bowl. Its ridged skin supports soft golden flesh, while a small spoonful of maple syrup concentrates in the shallow center. Roast the halves cut-side down at first so they soften without drying out, then turn them over for the maple finish. Toasted pumpkin seeds add a crisp contrast at the table. This is a simple side that looks generous and seasonal, with each person able to scoop the tender squash directly from its shell.

Jump to the ingredients

Maple-roasted acorn squash halves topped with toasted pumpkin seeds.

Cut securely and check the thickest flesh

Set the squash on a stable board and keep fingers clear of a sturdy sharp knife. Trim a very thin slice from a rolling side if needed to make it stable, and cut beside a hard stem rather than forcing through it. The squash is ready when its thickest flesh yields easily to a fork. Larger halves may need more time in the first roasting stage before the syrup goes in. Toast the pumpkin seeds separately because they cook far faster than the squash. Scatter them on at the end so they retain their snap against the soft flesh.

Ingredients

  • 2 medium acorn squash, about 1 1/2 pounds each (680 g each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine salt
  • 2 tablespoons pure maple syrup
  • 1/4 cup raw unsalted hulled pumpkin seeds (30 g)

Set out

Large rimmed baking sheet, Sturdy chef’s knife and stable cutting board, Spoon, Small skillet

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F/200°C. Line a rimmed baking sheet with parchment.
  2. Halve the squash lengthwise and scoop out the seeds and stringy centers. Rub the cut surfaces and cavities with the oil and sprinkle with the salt.
  3. Set cut-side down on the sheet. Roast for 30–35 minutes, until the thickest flesh is nearly tender when pierced through the cut side.
  4. Turn the halves cut-side up. Spoon 1 1/2 teaspoons maple syrup into each cavity and brush a little over the surrounding flesh. Roast for 10 minutes more, until very tender and lightly glazed.
  5. Meanwhile, toast the pumpkin seeds in a dry small skillet over medium-low heat for 3–4 minutes, stirring, until fragrant and beginning to pop. Transfer immediately to a plate.
  6. Set one squash half on each plate and scatter with the toasted seeds. Serve warm.

A useful detail

The ridged green skin provides structure but the flesh is the main part to scoop and eat; the skin can be tough depending on the squash.

Make it your own

  • Replace the maple syrup with honey in the same quantity; do not serve honey to children younger than 12 months.
  • Use 1/4 cup (30 g) chopped walnuts instead of pumpkin seeds, toasting until fragrant; this adds a tree-nut allergen.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat covered halves or scooped flesh to 165°F/74°C. Store extra toasted seeds separately.