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maple roasted acorn squash wedges on serving plate"

Roasted Acorn Squash with Maple Syrup and Sage – Easy Fall Side Dish

This roasted acorn squash recipe blends Italian fall flavors with classic American warmth — tender, golden, and kissed with maple syrup, sage, and nutmeg.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Diet: Vegan
Keyword: Easy side dish, Fall recipe, Fall Recipes, Roasted Vegetables
Difficulty: Beginner
Servings: 4 people
Calories: 152kcal

Ingredients

  • 2 lb acorn squash
  • 1 ½ tbsp olive oil  extra virgin
  • 1 tbsp maple syrup      pure
  • ½ tsp salt       
  • ¼ tsp black pepper        freshly ground
  • ¼ tsp nutmeg      ground
  • 5-6 leaves sage roughly chopped
  • 2-3 sprigs rosemary

Instructions

  • Preheat oven to 400°F (200°C).      
  • Halve acorn squash, remove seeds, and slice into wedges.
  • Brush with olive oil, maple syrup, sage, nutmeg, salt, and pepper. Add sage and rosemary on top.
  • Roast 25 min cut-side down; flip and roast 15–20 min more.
  • Serve warm with extra maple syrup.

Notes

Here an easy pro tip for different cuts and temperature:
Cut Type   Temp        Time                       Texture Goal
Halves       400°F         40–50 min         Tender & buttery
Wedges    400°F         35–40 min         Evenly caramelized
Wedges    425°F         25–30 min         Crisp edges
Cubes        425°F         20–25 min         Golden bites

Nutrition

Calories: 152kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Sodium: 298mg | Potassium: 801mg | Fiber: 3g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!