These vegan-friendly Roasted Acorn Squash Slices with Cranberry Sauce are sweetened with maple syrup, make an easy side dish, and are perfect for fall!
Three years ago, I went a little crazy with winter squash. I was newly married, on an extra-tight budget, and suddenly realized how miraculously wonderful (and CHEAP) these fall and winter treats are. In fact– I went a little TOO crazy over winter squash, and after weeks and weeks of “squash-only” meals, I decided I was tired of my newest favorite… and stopped buying them.
Happily, I’m once again craving these healthy veggies– and have been gleefully scooping up squash after squash, and skipping my way out of the grocery store with armfuls of butternut, spaghetti, and of course, acorn squash.
This recipe for Roasted Acorn Squash Slices with Cranberry Sauce is EASY– with only a few minutes of actual “work.” Most of the time is spent waiting on the acorn squash to slowly roast in the oven, and you can spend that time sighing happily, because your kitchen will smell AMAZING.
How to Cut an Acorn Squash
First things first, you’ll have to cut open your squash. This is the hardest part– because like most winter squash, acorn squash are HARD AS… Acorns. (Bahahaha… They’re also hard as rocks.) Don’t worry, though– you’ve got this!
Grab a full-sized chef’s knife (you want an 8″ knife, not a mini 6″ chef’s knife), or even better– you could use a meat cleaver.
Set the acorn squash on a cutting board with the widest part down. Flex your arm muscles to remind yourself that you are STRONG, and then, carefully, keeping track of all your fingers and thumbs– pierce the squash through its middle with the very point of your knife and slowly rock the blade to form a groove.
Using this groove, cut the squash in half toward both ends, from stem-end to bottom. Scoop out the seeds and membrane, and then slice the squash into long strips about 1″ wide. And that’s it– the rest is simple and doesn’t require strong muscles or knife skills.
Making Roasted Acorn Squash Slices
To make this tasty fall side dish, arrange the cut squash slices on a baking sheet. Soften butter or coconut oil, mix it with maple syrup,* and then brush (or drizzle) the sweet mixture onto the squash. Sprinkle everything with a little salt and red pepper flakes.
Roast until the squash is tender. Serve the sweet and fragrant acorn squash slices along with the easy, tart cranberry sauce, as a fabulous fall side dish!
Want more FALL VEGGIE SIDES? Try these:
- Green Bean Salad with Almonds
- Braised Kale with Apple Cider Vinegar
- Haricots Verts with Lemon-Herb Brown Butter from Striped Spatula
Want other FALL SIDE DISHES? Try these:
Roasted Acorn Squash Slices with Cranberry Sauce
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Ingredients
Maple Roasted Acorn Squash:
- 1 Acorn squash
- 2 ounces butter dairy or vegan
- 3 tablespoons Maple syrup
- 1 teaspoon Red pepper flakes
- ½ teaspoon sea salt
Cranberry Sauce
- 1 cup Cranberries
- ½ cup Apple cider (non-alcoholic) or apple juice
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 425° F.
- Set acorn squash on a cutting board on its side. Cut it in half with a large chef knife or meat cleaver. Use a spoon to scoop out the seeds and membrane, and then cut the squash into 1" wide strips.
- Add butter (or coconut oil) and 2 TB maple syrup to a small bowl, and microwave for about 30 seconds, or until the butter is softened. Stir them together.
- Line a baking sheet with aluminum foil. Arrange the squash on the baking sheet, and then brush the butter and syrup mixture over the squash. Make sure to cover both sides of the squash.
- Sprinkle the red pepper flakes and sea salt over the squash.
- Roast squash for 30-40 minutes, and turning halfway through cooking.. Squash is ready when it's golden and easily pierced with a fork.
- While the squash is in the oven, heat cranberries, apple cider, and syrup in a covered pot until berries begin to burst (or microwave covered for 2-3 minutes). Set aside.
- Arrange squash on a serving platter, and drizzle with remaining 1 TB maple syrup. Serve with cranberry sauce on the side.
I too love winter squash. You certainly get a workout prepping them, but they are so worth is. This looks a super veggie dish and with home made cranberry sauce too, yummy:-)
They are a little tricky to cut, but so worth it!! And thank you!
What a delicious looking dish! I don’t often cook with squash so these tips are incredibly useful! Thanks for sharing 🙂
Thanks Chris! Let me know if you give it a try 🙂
I LOVE LOVE LOVE this colorful healthy dish, i could make a meal out of it 🙂
Thanks Sue! (And I have done exactly that lol)
I love acorn squash! And the maple twist here is perfect!
Really love the combination of the sweet squash and fresh cranberries! I love to use either maple syrup or honey as it gives the best-caramelized taste! Gorgeous! 🙂
I make something pretty similar to this, though I also roast seeds with it for that added crunch and sometimes add it to a gingerbread Panzanella salad when I’m entertaining dinner guests. 🙂
That sounds delicious!
Isn’t that so funny when you love something so much and then eat and eat and eat it and then get tired of it? Kinda like a favourite song. Glad you feel in love with it again because this looks delicious and I love the contrasting colours – so festive 🙂
It’s a real problem Dawn!! Lol. And thank you!
This is a perfect winter treat, Sarah! A healthy and nutrient-dense treat which is a must when you need comfort food. Can I substitute maple syrup with agave syrup?
Aw thanks Agness! And sure! The flavor will be slightly different but I don’t see why that wouldn’t work. Sorghum syrup would be good too.
Just made this! Yum 😋 and I would have never thought you would eat the skin. But I did and I liked the texture of it. It made a nice combination of tart cranberry, soft and sweet squash, with crisp/chewy skin. Will definitely add this to my future fall menus.
Fantastic!! Thanks so much for letting us know!
-Alisha at Champagne Tastes