Candied Acorn Squash Slices

Nothing welcomes cozy autumn days quite like a tray of candied acorn squash slices. Their caramelized edges and warm spice make them a beautiful side dish or even a sweet treat for holiday tables. The recipe is a breeze and fills your kitchen with an inviting aroma that signals something special is on the way.

I tried these candied slices one snowy Thanksgiving and now I never skip them if acorn squash is in season. Even kids at my table go back for seconds and sometimes sneak a slice before dinner is served.

What You’ll Need

• Acorn squash: this variety has mild nutty flesh that becomes velvety when roasted choose one that feels heavy for its size with smooth unblemished skin
• Brown sugar: brings out the caramel notes and helps with even browning dark brown sugar gives extra molasses depth
• Maple syrup: adds robust sweetness and helps the glaze coat every slice choose pure maple syrup for best flavor
• Ground cinnamon and nutmeg: both warm and aromatic these spices make the squash taste like fall always check they are fragrant not faded
• Salt: a pinch sharpens the sweetness and balances the flavors sea salt is wonderful if you have it
• Unsalted butter: gives the squash glossy finish and rich taste look for fresh and high quality butter for best results
• Chopped pecans or walnuts: optional but bring lovely crunch and nutty contrast
• Fresh parsley or thyme: a hint of green for color and a whisper of herb freshness choose vibrant and fresh sprigs

Let’s Cook This Together

Prepare the Acorn Squash:

Begin by preheating your oven to 400 degrees Fahrenheit. Take one acorn squash and carefully slice it in half using a sturdy knife. Scoop out and discard the seeds and stringy insides. Cut each half into half inch thick slices and arrange them in a single layer on a parchment lined baking sheet. This ensures all slices roast evenly and get plenty of caramelization.

Make the Candied Mixture:

In a small mixing bowl combine brown sugar maple syrup ground cinnamon nutmeg and salt. Stir together until well blended. Meanwhile melt two tablespoons of unsalted butter in a small saucepan over low heat until just liquid. Pour the sugar spice mixture into the warm butter and stir until a glossy smooth glaze forms. This step guarantees the spices bloom and the butter coats every slice.

Glaze the Squash:

Drizzle the melted candied mixture evenly over the arranged acorn squash slices on your prepared baking sheet. Use a pastry brush or spoon to make sure every piece is covered especially the edges for extra caramelization. Try not to skip this thorough coating step since it makes the finished slices shine.

Bake the Squash:

Place the baking sheet in your preheated oven and bake for about twenty five to thirty minutes. Halfway through carefully flip each slice so both sides caramelize and turn golden brown. Watch closely for the last five minutes. The edges should become golden and crispy but you want to avoid burning the sugars.

Serve and Enjoy:

Once tender and caramelized set the baking sheet aside for a few minutes. Transfer the slices to a serving platter while still warm and sprinkle on a few chopped pecans or walnuts if you like with fresh parsley or thyme scattered for color. Serve to plenty of oohs and aahs.

Good to Know

• Great for meal prep keeps well in the fridge
• A source of complex carbs and fiber
• Perfect for vegetarian and gluten free diets

One holiday I swapped maple syrup for local honey and the flavor change was just as delightful. Watching little hands sneak warm slices off the tray has made this recipe part of our family traditions for years.

Keeping It Fresh

Leftover candied acorn squash stays lovely in the fridge for up to three days. For the best results let the slices cool to room temperature and store them in a tightly sealed container. When you are ready to serve reheat gently on a baking sheet at 350 degrees so the glaze stays sticky and the edges crisp up again.

Easy Ingredient Swaps

If acorn squash is not available try delicata or butternut squash. Both hold their shape well and pair beautifully with the sweet spiced glaze. Out of maple syrup Try a blend of honey and a little molasses for similar flavor. You can even add a pinch of ginger or clove if you like your squash a little spicier.

How to Serve It Right

Candied acorn squash slices shine as a Thanksgiving or Christmas side. They also dress up grain bowls add unexpected sweetness to salads or work as a simple dessert with ice cream or thick yogurt. Arrange them in a fan on a rustic platter for the prettiest presentation.

Behind the Dish

Roasting squash with a candied glaze is a tradition in my house rooted in a love for simple ingredients and shared meals. My first memory of this dish is of my grandmother making it in her tiny kitchen using the last squash from her garden tossing on whatever nuts she had around. Now I make it for friends or family and they always ask for the recipe.

Recipe FAQs

→ How do you cut acorn squash for baking?

First, halve the squash and scoop out the seeds, then slice into 1/2-inch thick pieces for optimal caramelization and even baking.

→ Can you substitute maple syrup with honey?

Yes, honey can be used in place of maple syrup for a different but complementary sweetness and texture.

→ Should you peel acorn squash before roasting?

No peeling is necessary; the skin becomes tender after roasting and is edible, though it can be removed after baking if preferred.

→ How can you avoid soggy squash slices?

Arrange slices in a single layer on a parchment-lined baking sheet and ensure oven temperature is hot enough for proper caramelization.

→ What herbs pair well as garnish?

Fresh parsley or thyme add color and a savory counterpoint to the sweet glaze, enhancing both flavor and presentation.

→ What nuts work best as a topping?

Chopped pecans or walnuts add crunch and a nutty finish that pairs beautifully with the sweet, spiced squash.