Roasted acorn squash with a maple aioli is the perfect simple side dish or snack this season. Fresh roasted slices of acorn squash, seasoned with cinnamon and a little salt, then drizzled with a sweet maple aioli sauce.

Sweet and savory roasted acorn squash

Winter squash varieties have recently become some of my favorite vegetables to cook with (well, technically a fruit but eaten as a vegetable). Their mild flavors make them versatile and palatable. If you’re looking for additional ways to incorporate more nutritious foods into you or your family’s diet, try these winter squash varieties.

Acorn squash has some really incredible nutritional benefits, too. It’s loaded with Vitamin C and A, thiamin, and B-family vitamins, as well as several minerals. The roasted acorn squash in this recipe is the perfect side dish for the autumn or winter season. Seasoned with a bit of cinnamon and served with a sweet and salty aioli, mmmm so good!

Ingredients needed

To make this roasted acorn squash with maple aioli, you’ll need the following ingredients:

• 2 acorn squash
• 1 1/2 Tbsp olive oil
• 2 tsp cinnamon
• Maple aioli

How to make roasted acorn squash

1. Preheat oven to 400 degrees F.
2. Using a sharp knife, cut each acorn squash in half starting at the stem and cutting down through the squash. Use a spoon to scoop out the seeds and scrape the sides smooth of each half.
3. Next, begin slicing each half into 1/4 in. rings. Cut rings in half again, if preferred. Line onto a baking sheet.
4. Drizzle the cut squash pieces with olive oil, then sprinkle with cinnamon. Place the baking sheet into the oven and bake for 30 minutes.
5. While the squash is baking, begin making the maple aioli.
6. Once the squash is done baking, remove from oven. Drizzle with aioli or serve with aioli on the side.

Recipe FAQs and Variations

Is the skin on acorn squash edible?

Yes! The skin will soften as it cooks and it is completely edible to eat.

Is there an easy way to cut acorn squash?

Using a sharp knife, cut each acorn squash in half starting at the stem and cutting down through the squash. Use a spoon to scoop out the seeds and scrape the sides smooth of each half. Here’s a YouTube video to show you the process. From there, begin slicing each half into 1/4 in. rings. Cut rings in half again, if preferred.

Is mayo and aioli the same thing?

Technically, no. They are both emulsions, however; true aioli must contain olive oil and garlic whereas mayo can use different types of oils. Homemade flavored varieties can be made with a mayo base. So, yes, you can make aioli with a mayo base, or you can create your own by emulsifying an egg yolk and olive oil with a blender.

Recommended kitchen resources for this recipe

Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.

Enjoy these other healthier snack ideas!

• Nut-Free Blueberry Energy Bars – a delicious homemade snack for on the go!
• Pumpkin Pie Chia Pudding – perfect for breakfast or for a snack
• Sunbutter Chocolate Granola Bars – another delicious breakfast or snack idea
• Homemade Cinnamon and Raisin Granola – perfect on its own or topped onto yogurt

More recipes featuring winter squash!

• Stuffed Acorn Squash Recipe – a delicious fall comfort food dish
• Buffalo Chicken Spaghetti Squash – a family weeknight favorite
• Sage, Fig, and and Pancetta Stuffing – a savory Thanksgiving stuffing with delicata squash
• Butternut Sausage Stuffing – another savory Thanksgiving stuffing option with butternut squash

Grab a copy of Gather – A Thanksgiving Cookbook to create a memorable holiday meal!

Roasted Acorn Squash with Maple Aioli Recipe: