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.
Equipment
- Baking sheet
- Mixing bowl
- Chef’s knife
- Oven
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
Instructions
- Preheat oven to 400°F (200°C).
- Mix oil, syrup, and seasonings in a large bowl.
- Toss squash and potatoes to coat.
- Spread evenly on a baking sheet.
- Roast 30–35 min, flipping once.
- Broil 3–5 min until crispy.
- Garnish with pecans and herbs.
- 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.
- Add rosemary or sage for an earthy twist.
- Pecans can be swapped with pumpkin seeds for nut-free version.