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The Maple Cinnamon Acorn Squash recipe comes from the cookbook by Half Baked Harvest, Super Simple. This recipe is the perfect fall or winter side dish to me so I wanted to share it with you!

One of my favorite fall vegetables to cook these days is acorn squash. I like it even better than spaghetti squash. I first discovered this delectable veggie on one of my trips to Georgetown, Kentucky where I ate at the Feed Feed restaurant.

The thing about acorn squash or any winter squash is that the flavors are so versatile and the perfect ingredient to work with. They have a natural sweetness that adds to the dish.

You can add them to desserts and savory dishes like soups, stews, and salads. 

This recipe is kind of a combination between the two — sweet and savory. This would make the perfect Thanksgiving dinner side dish for those nights when you just want to go vegetarian.

How to Make Maple Cinnamon Acorn Squash

Normally when I make an acorn squash, create squash slices, add Parmesan Cheese on top, and roast it in the oven on a parchment paper-lined baking sheet with olive oil until crispy on one side. You can find my Parmesan Roasted Acorn squash recipe here.

Last year when I got the Super Simple recipe book from Half Baked Harvest, we made this dish and it was the best thing I have ever put in my mouth. The sweetness from the maple and the savory from the other spices make this the perfect side dish.

The hardest thing about this recipe is cutting the squash in half on a cutting board with a sharp knife. Once you cut the squash in half, just clean the pulp and seeds out of the squash halves like you would a pumpkin.

You can also make thick slices if you prefer to cook it that way instead of the whole halves.

Add your spices to a small bowl, mix, and then coat the top side of the squash half in the spice mixture. If you want to add some unique flavor to the dish, drizzle on some melted coconut oil before adding the spices.

Roast in the oven cut side up in a single layer until the flesh of the squash is golden brown and cooked through.

A speedy and simple side dish that your family is going to flip over. You can even top it with some delicious maple butter and sea salt for extra flavor.

Ingredients for this recipe —

To make this amazing side dish, you will need —

• 2 acorn squash, halved lengthwise and seeds removed
• 3 tablespoons of pure maple syrup (or you can use brown sugar if you like)
• 1 teaspoon of ground cinnamon
• Kosher Salt
• 4 tablespoons of salted butter

Make sure to leave the rind on. When it is done cooking, the rinds are so thin that you can eat them with your squash. I do. But if you do not like that, simply eat around the rind until you are finished.

Top with fresh herbs like chopped parsley or rosemary and a sprinkling of pumpkin seeds for extra crunch. Sprinkle on some cayenne pepper for a little sweet heat.

This is a great way to add a unique side dish to your holiday table this year.

Looking for More Delicious Side Dish Recipes? Check this out

• Slow Cooker Southern Style Green Beans
• Everything Bagel Roasted Sweet Potatoes
• Sweet Potato Casserole
• Old Fashioned Cornbread Dressing with Sage
• Southern Cream Cheese Noodles
• Roasted Butternut Squash Recipe

Creating from Cookbooks

• Chinese Barbecue Pork from That Recipe
• Homemade Graham Crackers from Karen's Kitchen Stories
• Maple Cinnamon Acorn Squash from Jen Around the World
• Smoked Provolone and Thyme Muffins from Blogghetti
• Turkey and Barley Soup from Palatable Pastime

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