This recipe for simple roasted squash can be enjoyed on its own, on top of a salad or power bowl, and even as a side dish for the holidays!

Maple Roasted Acorn Squash [Vegan]






Cooking Time



  • 2 acorn squash (about 1 pound each)
  • 2 tablespoons olive oil or melted coconut oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon sea salt
  • Pumpkin seeds and dried cranberries, for topping


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Cut the squash in half lengthwise, scrape out the seeds, then cut each half in half (you will have 8 quarters). Place the squash pieces on the prepared baking sheet, cut side up.
  3. Stir together the oil and maple syrup in a small bowl. Evenly brush this mixture onto the squash, then sprinkle with sea salt. Place the squash in the oven and roast 45 minutes to 1 hour, until the squash is fork-tender, golden and caramelized on the edges. Allow to cool slightly, then serve with a sprinkle of pumpkin seeds and dried cranberries on top. Enjoy!

Nutritional Information

Per Serving (without topping): Calories: 172 | Carbs: 29 g | Fat: 7 g | Protein: 2 g | Sodium: 242 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.