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    Home » Garden To Table

    Roasted Acorn Squash Slices with Cranberry Sauce

    Published: Nov 29, 2017 · Modified: Nov 20, 2023 · 16 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This vegan-friendly Maple Syrup Roasted Acorn Squash with Cranberry Sauce is an easy side dish that only requires a few minutes of hands-on work, and is perfect for fall! #Maple #AcornSquash #CranberrySauce #Vegan

    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!  

    Maple Roasted Acorn Squash slices on a gold serving tray, with cranberry sauce on the side.
    Maple Roasted Acorn Squash

    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.

    Three Acorn Squash on a countertop, with raw cranberries scattered around them.

    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.

    Cut slices on a stone countertop.

    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!

    Cut and roasted acorn squash slices on a serving tray with cranberry sauce on the side.

    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:

    • Kentucky Bourbon Sweet Potato Casserole
    • Beluga Lentil Salad
    • French Lentils with Dijon Vinaigrette
    Maple Roasted Acorn Squash on a tray
    Print Recipe Save Recipe Saved!
    5 from 6 votes

    Roasted Acorn Squash Slices with Cranberry Sauce

    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! 
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 225kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    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.

    Notes

    The peel on the acorn squash is edible (and delicious!), but the roasted squash will easily slide off the peel if your guests don't want to eat it.

    Nutrition

    Calories: 225kcal (11%) | Carbohydrates: 31g (10%) | Protein: 1g (2%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg (10%) | Sodium: 407mg (18%) | Potassium: 483mg (14%) | Fiber: 3g (13%) | Sugar: 16g (18%) | Vitamin A: 913IU (18%) | Vitamin C: 15mg (18%) | Calcium: 67mg (7%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 6 votes

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    Comments

    All commentsI made thisQuestions
    1. Kathryn Clayton says

      November 29, 2017 at 11:44 am

      5 stars
      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:-)

      Reply
      • champagne-tastes says

        December 21, 2017 at 10:26 am

        They are a little tricky to cut, but so worth it!! And thank you!

        Reply
    2. chris says

      November 29, 2017 at 11:55 am

      5 stars
      What a delicious looking dish! I don't often cook with squash so these tips are incredibly useful! Thanks for sharing 🙂

      Reply
      • champagne-tastes says

        December 21, 2017 at 10:26 am

        Thanks Chris! Let me know if you give it a try 🙂

        Reply
    3. sue | theviewfromgreatisland says

      November 29, 2017 at 12:27 pm

      I LOVE LOVE LOVE this colorful healthy dish, i could make a meal out of it 🙂

      Reply
      • champagne-tastes says

        November 29, 2017 at 12:27 pm

        Thanks Sue! (And I have done exactly that lol)

        Reply
    4. Suzy | The Mediterranean Dish says

      November 29, 2017 at 12:43 pm

      I love acorn squash! And the maple twist here is perfect!

      Reply
    5. Hannah says

      November 29, 2017 at 1:00 pm

      5 stars
      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! 🙂

      Reply
    6. Rae says

      November 29, 2017 at 1:02 pm

      5 stars
      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. 🙂

      Reply
      • champagne-tastes says

        November 29, 2017 at 3:22 pm

        That sounds delicious!

        Reply
    7. Dawn - Girl Heart Food says

      November 30, 2017 at 11:39 am

      5 stars
      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 🙂

      Reply
      • champagne-tastes says

        November 30, 2017 at 1:31 pm

        It's a real problem Dawn!! Lol. And thank you!

        Reply
    8. Agness of Run Agness Run says

      December 15, 2017 at 6:16 am

      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?

      Reply
      • champagne-tastes says

        December 15, 2017 at 8:47 am

        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.

        Reply
    9. Bobbie says

      December 02, 2021 at 6:38 pm

      5 stars
      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.

      Reply
      • Alisha Trenalone says

        December 02, 2021 at 6:45 pm

        Fantastic!! Thanks so much for letting us know!

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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