Roasted Maple Acorn Squash

Quick, easy Winter Squash recipe. This is a great side dish to use in the fall/winter months or to cook up at the beginning of the week and store in the fridge to snack on!

With the added benefits of cinnamon and cayenne, this recipe helps to increase circulation which makes this recipe perfect to warm you up for autumn and winter cooking.

Yes, skin is left on for a very specific reason! Most people don’t realize that the skin contains high amounts of fiber and a majority of the nutrients – this goes the same way for most fruits/veggies which is why you’ll notice that most of my recipes will include the full veggie, skin on and all 🙂

A few nutritional benefits from this tasty recipe:

  • HIGH in both soluble and insoluble fiber as well as complex carbohydrates
  • Rich in Vitamins: A, B6, C and E
  • Rich in Minerals: Calcium, Copper, Potassium and Manganese
  • Helps to reduce inflammation and blood pressure, increase circulation and aid in optimal digestion
  • Loaded with antioxidants and anti-cancer properties that will help to reduce free radical damage in the body
  • May help to increase metabolism and curve unwanted hunger cravings
  • Nutritionally balanced to ensure you feel full and satiated all the way until your next meal


  • 1 Acorn Squash
  • 1/2 tbsp Maple Syrup (or honey)
  • 1/2 tbsp Coconut Oil
  • 1/2 tbsp Ghee
  • 1 – 2 pinches Himalayan salt
  • 1 – 2 pinches cinnamon
  • 1 – 2 pinches cayenne
  • 1 – 2 drops of DoTERRA clove, cinnamon or on guard essential oils (optional)
  1. Preheat oven to 425F.
  2. Prep Squash. Cut squash lengthwise and scoop out insides (save the seeds to plant next year if you’re into that!). Slice  squash into thin long pieces (as shown in photos) or dice into bite sized pieces. Yes, the skin can be left on!
  3. Warm ingredients all together. While the mixture is warming up, lay squash onto a baking tray lined with parchment paper.
  4. Brush top side of squash. Once the mixture is combined, brush half of it onto the squash and place in the oven.
  5. Bake for 10 – 15min depending on the thickness of your cuts. Pull out the tray once finished, flip the squash (or stir the squash if you diced) and brush reaming mixture on.
  6. Bake for another 10 – 15min or until the squash is soft to touch but not too mushy and the colour is golden brown.
  • Leaving the skin on the squash boosts the nutritional value of this recipe – once the skin is cooked, it becomes quite soft and is very palatable. I always suggest leaving the skin on any fruit/vegetable whenever possible!
  • To keep this recipe vegan, you can omit the ghee and just use coconut oil or avocado oil.

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

Leave a Reply