Maple Chili Roasted Acorn Squash

Acorn squash roasted with maple syrup, chili flakes, thyme, and pepitas until caramelized and tender. An easy vegetarian side dish ready in 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 0.75 teaspoon kosher salt
• 0.5 teaspoon chili flakes
• 1 teaspoon fresh thyme leaves
• 0.25 cup pepitas

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. (about 5 min) — 425°F
2. Halve the squash lengthwise and scoop out the seeds. Place the halves cut-side up on the baking sheet. Brush with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt. (about 5 min) — 425°F
3. Turn the squash cut-side down and roast until the flesh is nearly tender when pierced with a fork, about 25 minutes. (about 25 min) — 425°F
4. Stir the remaining olive oil with the maple syrup, chili flakes, thyme, and remaining salt. Turn the squash cut-side up and brush generously with the mixture. (about 3 min) — 425°F
5. Roast cut-side up for 5 minutes. Sprinkle with the pepitas and roast until the squash is fully tender, caramelized at the edges, and the pepitas are lightly toasted, 3 to 5 minutes more. (about 10 min) — 425°F