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Roasted maple acorn squash:

Now these maple acorn squash are going to be your newest fall addiction. They are super easy to prepare and make for the perfect side dish, dessert, or even as a snack. I like using these as a base to stuff with a yummy quinoa salad, yogurt, ice cream, or chicken sausage. The possibilities are endless with these delicious squash boats.

Ingredients you’ll need:

  1. Acorn squash
  2. Grass fed butter, ghee, or coconut oil
  3. Maple syrup
  4. Cinnamon sugar cookie seasoning

Preparing the roasted acorn squash:

Using a sharp knife cut 2 acorn squash in half and remove the seeds. Then add melted butter, maple syrup, and cinnamon sugar cookie seasoning to acorn squash, and bake 400 F for 20-25 minutes. And once done enjoy them by itself or stuff with your favorite items.

Try these recipes:

Quinoa fall harvest salad

Stuffed Acorn Squash

Stuffed Breakfast Acorn Squash

How to store:

I like to store mine in an airtight Tupperware. And to reheat, I simply add to a baking sheet lined with parchment paper, and in my convection oven I reheat on 400 F for 10 minutes. These also taste delicious cold, so if you are on the go you can enjoy cold too.

Maple Acorn Squash


  • 1 acorn squash
  • 1 Tbsp melted grass fed butter Substitute ghee or coconut oil
  • 2 Tbsp maple syrup
  • 1 Tbsp Primal Palate Cinnamon sugar cookie seasoning Substitute coconut sugar and cinnamon


  • Cut your acorn squash in half and remove the seeds
  • Add to a baking sheet
  • Coat with the melted butter, maple syrup, and seasoning
  • Bake 400 F for 20-25 minutes
  • Broil for a few minutes