Roasted acorn squash and potatoes make the ultimate cozy side dish for fall dinners, holiday meals, or busy weeknights. This savory-sweet combination is packed with warm spices, a drizzle of maple syrup, and crispy edges that make every bite irresistible. Whether you’re pairing it with roasted chicken or enjoying it as part of a vegetarian spread, this easy one-pan recipe is bound to become a seasonal favorite
There’s something magical about the combination of roasted vegetables and fall spices. Acorn squash and potatoes are pantry staples this time of year, and with just a few simple ingredients, you can transform them into a dish that’s both comforting and impressive. This recipe brings out their natural sweetness with a maple glaze and layers in cozy flavor with cinnamon, paprika, and a hint of heat. Plus, cleanup is a breeze thanks to its one-pan simplicity.
Table of Contents
❤️ Why You’ll Love This Recipe
- 🍁 Perfect for Fall – Cozy spices and maple syrup bring the autumn vibes.
- 🕒 Weeknight-Friendly – Done in under an hour with minimal prep.
- 🥦 Nutritious & Filling – Packed with fiber, vitamins, and antioxidants.
- 🍽️ One-Pan Wonder – Less mess, more flavor.
- 🔄 Easily Customizable – Swap veggies, spices, or sweeteners.
🛒 Ingredients
- 1 lb acorn squash, peeled and cut into 1-inch cubes
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp maple syrup (grade A dark)
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp paprika
- ½ tsp red chili flakes
- ¼ tsp cayenne pepper (optional)
- ½ to 1 tsp dried dill weed
- 2 tbsp chopped pecans (toasted)
🔪 Instructions
- Preheat the Oven
Set your oven to 400°F (200°C) to get it nice and hot while you prep. - Season the Veggies
In a large bowl, whisk together olive oil, maple syrup, sea salt, cinnamon, paprika, chili flakes, and cayenne. Add potatoes and squash, tossing until coated. - Roast
Spread vegetables evenly on a lined baking sheet. Roast for 30–35 minutes, flipping once halfway. Switch to broil for 5 minutes to get crisp edges. - Garnish & Serve
Remove from oven and sprinkle with toasted pecans and dill. Serve warm!
⏱️ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 4
- Difficulty: Easy
🧮 Nutrition Facts (Per Serving – Estimated)
- Calories: ~180–200
- Protein: 2–3g
- Fat: 8–10g
- Carbs: 28–30g
- Fiber: 4g
💡 Tips & Variations
- Use Butternut or Kabocha if acorn squash isn’t available.
- Add Sweet Potatoes for more natural sweetness.
- Swap Maple Syrup for Honey or brown sugar.
- Try Smoked Paprika instead of regular for depth.
- Add Fresh Herbs like rosemary or thyme instead of dill.
- Don’t Skip the Flip during roasting for caramelized edges.
❓ FAQs
Can I make this ahead?
Yes! Roast the veggies, cool them, and refrigerate for up to 5 days.
Can I freeze this dish?
Absolutely. Freeze in a single layer first, then transfer to containers.
Can I reheat in the microwave?
Yes, but the oven will help regain crispness. Reheat at 400°F for 10–15 minutes.
Roasted Acorn Squash and Potatoes
Equipment
- Large mixing bowl
- Baking sheet
- Oven
Ingredients
- – 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
- – ½–1 tsp dried dill weed
- – 2 tbsp chopped pecans toasted
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash and potatoes with olive oil, maple syrup, and spices.
- Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
- Broil for 5 minutes for crispness.
- Sprinkle with dill and pecans before serving.
Notes
– Add extra chili flakes for a spicier kick.
– Serve warm or at room temperature.
🏁 Conclusion
This roasted acorn squash and potatoes recipe is a must-try for cozy dinners and fall celebrations. It’s easy, nourishing, and full of flavor – the kind of dish that brings people back for seconds. Whether you’re serving it next to roast chicken or dishing it up for a plant-based feast, it always delivers.