These maple roasted acorn squash wedges are wickedly easy, delicious and beautiful to boot! They’re a simple but stunning side dish to any meal and are perfect for the holidays.

How to cut acorn squash into wedges

First, cut the acorn squash in half vertically using a sharp chef’s knife (this is the hardest part about the whole recipe, but a large sharp knife makes the job much easier!). Scrape out the seeds, then slice the squash halves vertically into 1 1/2-2 inch wedges.

Sweet and spicy acorn squash wedges

The squash wedges are brushed with melted butter and maple syrup and are sprinkled with Aleppo pepper. They become caramelized and sweet, with a subtle kick from the pepper. If you don’t have Aleppo pepper, you can omit it, or even add a dusting of cayenne for some heat. 

Process shot showing the uncooked squash wedges on a baking sheet.

How do you serve acorn squash wedges?

The wedges are fabulous on their own on as a side dish, or you can arrange them in salads, such as this roasted squash salad. They’re also fabulous in grain bowls, and you can chop up leftovers and toss them into vegetable sautés.

Process shot showing the cooked acorn squash wedges on a baking sheet.

Can you make the wedges ahead?

Yes! You can cut up the squashes the day before and refrigerate them until needed. You can also roast the wedges several hours in advance and reheat them in a hot oven before eating.

Roasted acorn squash wedges on a serving platter.

It’s hard to believe that Thanksgiving is just a dollop away. These roasted acorn squash wedges would be a perfect addition to a holiday spread. Wishing you a warm, safe and delicious holiday!

Other recipes to try:

Maple Roasted Acorn Squash Wedges

This is a wickedly easy side dish that’s both beautiful and delicious. Aleppo pepper is mildly spicy and slightly sweet; if you can’t find it, feel free to omit it, or add a pinch of cayenne in its place.
Servings: 4 -6
Author: Nicki Sizemore


  • Olive oil for pan
  • 3 tablespoons butter , melted
  • 3 tablespoons maple syrup
  • 2 acorn squash , halved through stem end, seeds discarded
  • Salt and freshly ground black pepper
  • Aleppo pepper (optional)


  • Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and coat it lightly with olive oil.
  • In a small bowl, combine the melted butter and maple syrup.
  • Cut each of the acorn squash halves into 1½ – 2-inch wedges. Place the squash wedges on the baking sheet and brush the flesh sides with half of the maple butter (reserve the rest). Season with salt and pepper and sprinkle with Aleppo pepper, if desired. Lay the wedges flat in a single layer.
  • Bake 25-30 minutes, or until golden brown on the bottom. Turn the wedges over and brush with the remaining maple butter (if the butter has hardened, throw it in the microwave for a few seconds to melt). Bake an additional 15-20 minutes, or until tender. Season with salt (be generous with the salt) and pepper. Serve warm or at room temperature. Do Ahead: The squash can be made up to 6 hours in advance and left at room temperature. Reheat in the oven, if you wish, before serving.