Candied Acorn Squash Slices transform humble winter squash into an elegant side dish that’s both beautiful and delicious. These golden rings of acorn squash get roasted until tender, then glazed with a mixture of butter, brown sugar, and warm spices that caramelize into a sweet, sticky coating. The natural earthiness of the squash balances perfectly with the sweet glaze, creating a dish that walks the line between side and dessert. The presentation is stunning with the distinctive ridged shape and vibrant orange color making each slice look like an edible autumn wreath. Perfect for Thanksgiving dinner, holiday gatherings, or any time you want to showcase seasonal produce in an impressive way, these candied squash slices are surprisingly simple to make yet deliver restaurant-quality results.
Serving Quantity: 6 servings
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 medium acorn squash
- Quarter cup unsalted butter (melted)
- Half cup packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Quarter teaspoon ground nutmeg
- Quarter teaspoon ground ginger
- Half teaspoon salt
- Quarter teaspoon black pepper
- 2 tablespoons chopped pecans (optional)
- Fresh thyme sprigs (for garnish, optional)
Nutrition Information (Per Serving):
- Calories: 185
- Protein: 2g
- Carbohydrates: 34g
- Fat: 8g
- Sugar: 20g
- Sodium: 205mg
- Fiber: 3g
- Cholesterol: 20mg
- Vitamin A: 1150 IU
- Vitamin C: 15mg
1. Prepare the Acorn Squash
Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper or aluminum foil for easy cleanup. Wash the acorn squash thoroughly and pat dry. Using a sharp, heavy knife, carefully cut off both ends of each squash to create flat surfaces. Stand the squash upright on one flat end and slice it crosswise into rounds about three-quarters of an inch thick. You should get about 6 to 8 slices per squash, depending on size. Use a spoon to scoop out the seeds and stringy pulp from the center of each slice, creating rings. The distinctive ridged pattern will remain, making each slice beautiful.
2. Make the Candied Glaze
In a small bowl, whisk together the melted butter, brown sugar, maple syrup, ground cinnamon, nutmeg, ginger, salt, and black pepper. Mix until the sugar begins to dissolve and everything is well combined. The mixture will be thick and syrupy with a warm, spicy aroma. The butter helps the glaze coat the squash evenly while the maple syrup adds depth and helps with caramelization. The blend of spices enhances the natural sweetness of the squash without overwhelming it.
3. Coat the Squash Slices
Arrange the acorn squash rings in a single layer on your prepared baking sheets, making sure they don’t overlap. You want air to circulate around each piece for even roasting. Brush the top of each squash slice generously with the candied glaze mixture, using about half of the total glaze. Make sure to coat the entire surface, getting into all the ridges and grooves. The squash will absorb the glaze as it bakes, so don’t be shy with the coating.
4. Initial Roasting
Place the baking sheets in your preheated oven and roast for 20 minutes. The squash should start to become tender and the glaze will begin to bubble and caramelize. The edges might start to brown slightly, which adds wonderful flavor. After 20 minutes, carefully flip each squash slice over using a spatula or tongs. Be gentle as the slices can be fragile at this stage.
5. Add Second Glaze Coat
Brush the newly exposed side of each squash slice with the remaining candied glaze. Again, be generous and make sure every bit of surface is coated. If any of the glaze has pooled on the baking sheet around the squash, you can spoon it back over the slices for extra flavor. The second coating ensures both sides get beautifully caramelized and deeply flavored.
6. Finish Roasting
Return the baking sheets to the oven and continue roasting for another 15 to 20 minutes. The squash should be completely tender when pierced with a fork, and the glaze should be thick, bubbly, and caramelized. The slices will have a gorgeous golden brown color with darker caramelized spots. If you’re using pecans, sprinkle them over the squash during the last 5 minutes of roasting so they toast but don’t burn. Remove from the oven and let the slices cool for 3 to 4 minutes. They’ll firm up slightly as they cool, making them easier to transfer.
7. Serve and Garnish
Carefully transfer the candied squash slices to a serving platter using a spatula. Drizzle any remaining glaze from the baking sheets over the top. The glaze will be thick and syrupy. Garnish with fresh thyme sprigs if using for a pop of color and subtle herbal note that complements the sweetness. Serve warm or at room temperature. These slices are stunning on their own or can be the centerpiece of a fall vegetable platter.
Tips for Perfect Candied Acorn Squash Slices
Choose acorn squash that feel heavy for their size with hard, matte skin. Avoid any with soft spots or shiny, waxy skin which indicates they were picked too early. A sharp, heavy chef’s knife makes cutting the squash much easier and safer. If the squash is too hard to cut, microwave it whole for 2 minutes to soften the skin slightly. The thickness of your slices matters. Too thin and they’ll become mushy, too thick and they won’t cook through properly. Three-quarters of an inch is the sweet spot. Don’t skip flipping the slices halfway through. This ensures even caramelization and prevents one side from burning while the other stays pale. For a savory version, reduce the brown sugar to 2 tablespoons and add minced garlic, fresh rosemary, and a pinch of cayenne to the glaze. The sweet and spicy combination is incredible. These can be made ahead of time. Roast completely, let cool, then cover and refrigerate for up to 2 days. Reheat in a 350-degree oven for 10 minutes before serving. Butternut squash or delicata squash can be substituted if you can’t find acorn squash. The flavor will be slightly different but equally delicious. For extra crunch and flavor, sprinkle the finished slices with toasted pumpkin seeds or chopped candied walnuts. Add a tablespoon of bourbon or apple cider to the glaze for an extra layer of complexity that adults will love. The alcohol cooks off during roasting. These slices pair beautifully with roasted turkey, pork chops, or grilled chicken. They also work as a vegetarian main course when served over quinoa or wild rice. Leftover slices can be chopped and added to grain bowls, tossed with pasta, or pureed into soup for a sweet, spiced base. If your glaze seems too thick to brush on, warm it slightly in the microwave for 10 seconds to make it more fluid. For a professional presentation, overlap the slices slightly on the platter in a spiral or linear pattern and drizzle the glaze artistically over top.
