Maple Sage Roasted Acorn Squash (Print Version)

Tender maple-glazed acorn squash with sage, pomegranate, and walnuts—a vibrant autumn side for festive meals.

# Components:

→ Roasted Squash

01 - 2 large acorn squash (about 3 pounds), seeded and cut into 1/2-inch half-moon slices
02 - 3 tablespoons olive oil
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons fresh sage leaves, finely chopped
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Seasonal Toppings

09 - 1/2 cup toasted walnuts, roughly chopped
10 - 1/2 cup pomegranate seeds
11 - 2 tablespoons dried cranberries
12 - 2 ounces goat cheese, crumbled (optional)
13 - Fresh sage leaves, for garnish

→ Maple Glaze

14 - 2 tablespoons pure maple syrup
15 - 1 tablespoon balsamic vinegar
16 - 1 tablespoon unsalted butter

# Method:

01 - Preheat oven to 425°F. Cut acorn squash in half, remove seeds with a spoon, and slice into 1/2-inch thick half-moons. Arrange on a large baking sheet in a single layer.
02 - Drizzle squash with olive oil and 1/4 cup maple syrup. Scatter chopped sage, cinnamon, nutmeg, salt, and pepper over the squash. Gently toss to coat, then roast for 25 to 30 minutes, flipping slices halfway through, until the squash is tender and caramelized.
03 - While squash roasts, combine 2 tablespoons maple syrup, balsamic vinegar, and butter in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened.
04 - Transfer roasted squash to a serving platter and drizzle evenly with maple glaze. Sprinkle walnuts, pomegranate seeds, and dried cranberries on top.
05 - If desired, top with crumbled goat cheese and garnish with additional sage leaves. Serve immediately while warm.

# Expert Advice:

01 -
  • Delivers a festive wow factor with minimal effort
  • Makes acorn squash deeply flavorful with a maple glaze
  • Tastes both bright and comforting thanks to pomegranate and toasted nuts
  • Prepares naturally gluten free and vegetarian so everyone can enjoy
02 -
  • This dish is high in fiber from squash and walnuts
  • It leaves your kitchen smelling like the holidays
  • The recipe can be prepped hours ahead for easy entertaining
03 -
  • Slice the squash evenly so every piece roasts at the same pace
  • If nuts begin to darken too quickly just scatter them on halfway through roasting for crunch without bitterness
  • Whisk up extra maple glaze for drizzling over leftovers or salads
  • Above all do not rush the roasting That deep caramelization unlocks all the flavor and makes every bite a reward for your patience

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