Easy Roasted Acorn Squash and Potatoes

Roasted acorn squash and potatoes is the cozy, flavorful side dish you’ll be reaching for all fall and winter long. With naturally sweet squash, tender potatoes, and warm spices like paprika and cinnamon, this oven-roasted recipe is as comforting as it is simple. It’s an ideal pairing for weeknight meals or festive holiday dinners, requiring only one sheet pan and minimal prep time. Whether you’re hosting a crowd or just feeding your family, this dish will easily earn a permanent spot on your table.

Why You’ll Love This Recipe

this recipe

• ✅ One-pan ease – Less cleanup, more flavor
• ✅ Naturally sweet and savory – Maple syrup highlights the squash’s richness
• ✅ Customizable – Swap herbs, spices, and vegetables to your liking
• ✅ Nutritious and filling – Packed with fiber, vitamins, and complex carbs
• ✅ Perfect for fall – Warm, spiced aroma and golden caramelization

Ingredients

For Roasting:

• 1 lb acorn squash, peeled and cubed (1-inch pieces)
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup (or honey)
• ½ tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp paprika
• ½ tsp red chili flakes
• ¼ tsp cayenne pepper (optional)

For Garnish:

• 2 tbsp chopped pecans, toasted
• ½ – 1 tsp dried dill weed or fresh thyme

Instructions

1. Preheat Oven
   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Season the Vegetables
   In a large mixing bowl, combine olive oil, maple syrup, salt, cinnamon, paprika, chili flakes, and cayenne. Add acorn squash and potatoes. Toss until evenly coated.
3. Roast the Veggies
   Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping once halfway, until fork-tender and lightly browned.
4. Broil for Crispiness
   Switch oven to broil. Roast an additional 3–5 minutes for crispy edges. Watch closely to avoid burning.
5. Garnish and Serve
   Immediately sprinkle with chopped pecans and dill. Serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 4
• Difficulty: Easy

Nutrition Facts (Per Serving)

• Calories: 180–200 kcal
• Protein: 2 g
• Fat: 8 g
• Carbohydrates: 28–30 g
• Fiber: 4 g
• Sugar: 6 g
  Values are approximate.

Tips & Variations

• Swap the squash: Try butternut, kabocha, or delicata if acorn isn’t available.
• Switch the sweetener: Honey or brown sugar works well in place of maple syrup.
• Try different herbs: Rosemary, sage, or thyme bring unique flavor twists.
• Don’t overcrowd: Spread veggies out for optimal roasting, not steaming.
• Add a protein: Toss in chickpeas or serve alongside roasted chicken or pork.

FAQs

Can I make this ahead of time?
Yes! Roast in advance, then reheat in a 400°F oven for 10–15 minutes to restore crispness.

Can I use frozen squash?
You can, but fresh yields better texture. If using frozen, thaw and pat dry first.

Are the pecans necessary?
They add a nice crunch, but feel free to omit or swap with walnuts, almonds, or pumpkin seeds.

Roasted Acorn Squash and Potatoes

A cozy, sweet-savory side dish featuring roasted acorn squash and baby potatoes tossed in maple syrup and warming spices. Perfect for fall dinners and holiday spreads.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• **For Roasting:**
• – 1 lb acorn squash peeled and cubed
• – 1 lb baby potatoes halved
• – 2 tbsp olive oil
• – 2 tbsp maple syrup
• – ½ tsp sea salt
• – ½ tsp ground cinnamon
• – ½ tsp paprika
• – ½ tsp red chili flakes
• – ¼ tsp cayenne pepper optional
• **For Garnish:**
• – 2 tbsp chopped pecans toasted
• – ½ – 1 tsp dill weed or fresh thyme

Equipment

• Baking sheet
• Mixing bowl
• Chef’s knife
• Oven

Method

 

1. Preheat oven to 400°F (200°C).
2. Mix oil, syrup, and seasonings in a large bowl.
3. Toss squash and potatoes to coat.
4. Spread evenly on a baking sheet.
5. Roast 30–35 min, flipping once.
6. Broil 3–5 min until crispy.
7. Garnish with pecans and herbs.
8. Serve hot.

Notes

– Use delicata or butternut squash if preferred.
– Add rosemary or sage for an earthy twist.
– Pecans can be swapped with pumpkin seeds for nut-free version.

Conclusion

Roasted acorn squash and potatoes delivers big on flavor with minimal effort. Whether you’re serving it up for Sunday supper or bringing it to a holiday table, it’s a cozy, colorful dish that satisfies every time. Make it once and it’ll quickly become a staple side in your kitchen.