Irresistible 4-Ingredient Maple-Chile Roasted Acorn Squash

Name: Irresistible 4-Ingredient Maple-Chile Roasted Acorn Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium acorn squash, cut into wedges; 2 tablespoons olive oil; 2 tablespoons maple syrup; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Author: lia

Published: November 3, 2025

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There’s something magical about fall flavors—warm spices, caramelized edges, and that sweet-spicy balance that makes every bite irresistible. My love affair with roasting squash started years ago when I accidentally

Maple-chile roasted acorn squash wedges - detail 1

Why You’ll Love These Maple-Chile Roasted Acorn Squash Wedges

Trust me, these roasted squash wedges will become your go-to side dish this fall. Here’s why:

Effortless prep: Just toss and roast – no fancy techniques needed
Sweet-spicy perfection: The maple-chile combo is addictive without being overpowering
Vegetarian-friendly: A naturally meat-free dish that satisfies everyone
Fall vibes: That caramelized, golden-brown edge? Pure autumn magic

I make these weekly when acorn squash are in season – they disappear faster than I can roast them!

Ingredients for Maple-Chile Roasted Acorn Squash Wedges

Grab these simple ingredients – I bet you’ve got most in your pantry already! The magic happens with just:

1 medium acorn squash (cut into wedges – don’t skip the skin, it gets deliciously crispy!)
2 tablespoons olive oil (my secret is using the good stuff here – it makes a difference)
2 tablespoons pure maple syrup (none of that pancake syrup – the real deal gives that deep caramel flavor)
1 teaspoon chili powder (I use ancho when I have it – gives the perfect smoky kick)
1/2 teaspoon fine salt (I’m obsessed with flaky sea salt for this)
1/4 teaspoon freshly ground black pepper (fresh cracked makes all the difference)

See? No fancy ingredients – just simple, good stuff that transforms into something spectacular. Now let’s make some magic!

How to Make Maple-Chile Roasted Acorn Squash Wedges

Okay, let’s get roasting! I’ve made this recipe dozens of times, and these simple steps guarantee perfect results every time. Just follow along – I’ll walk you through each delicious step.

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C) so it’s nice and toasty when we’re ready. While that heats up, let’s tackle the squash. Here’s my trick: don’t peel it! The skin gets beautifully crispy and is totally edible. Just cut your squash in half, scoop out the seeds (save them for roasting later if you’re feeling fancy), then slice into even 1-inch wedges. Uniform pieces mean even cooking – no random burnt bites!

Step 2: Season the Squash

Grab your biggest mixing bowl – we want room to toss! Add the squash wedges and drizzle with that good olive oil. Now pour in the maple syrup (I always give the measuring spoon an extra glug – no one ever complained about extra maple flavor!). Sprinkle the chili powder, salt, and pepper over everything. Use your hands to toss, toss, toss until every wedge is perfectly coated. The mixture should look shiny and slightly sticky – that’s when you know it’s right!

Step 3: Roast to Perfection

Line your baking sheet with parchment (trust me, cleanup is a breeze this way). Arrange the wedges in a single layer – no overlapping! This lets each piece caramelize properly. Pop them in the oven and let the magic happen for 25-30 minutes. You’ll know they’re done when the edges start to crisp up and the maple syrup forms those gorgeous sticky, caramelized spots. The smell? Absolutely heavenly! Let them cool just enough so you don’t burn your tongue, then dig in while they’re still gloriously warm.

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Tips for Perfect Maple-Chile Roasted Acorn Squash Wedges

Want to nail these wedges every time? Here are my tried-and-true tips:

Cut even wedges: Aim for 1-inch thick slices – they cook evenly and get that perfect caramelized edge.
Don’t crowd the pan: Give those wedges space! Overlapping = steamed squash, and we want crispy, golden bites.
Adjust the heat: Love spice? Add a pinch of cayenne to the chili powder for an extra kick.
Taste as you go: Add more maple syrup or salt after roasting if needed – trust your taste buds!

Follow these, and you’ll have squash so good, you’ll fight over the last wedge!

Ingredient Substitutions and Notes

Don’t stress if you’re missing something – this recipe is super flexible! Here’s how I adapt it:

Out of maple syrup? Honey works beautifully (though I miss that deep caramel flavor).
No chili powder? Smoked paprika + a pinch of cayenne makes a great stand-in.
Oil options: Avocado or melted coconut oil work too – just avoid strong-flavored oils.

Pro tip: Always taste your chili powder first – some brands pack more heat than others! Adjust accordingly.

Serving Suggestions for Maple-Chile Roasted Acorn Squash Wedges

Oh, these wedges are so versatile! I love them piled next to a simple roasted chicken, or tossed into a fall salad with kale and pecans. They’re also incredible over a bowl of fluffy quinoa or couscous – the sweet-spicy flavor just makes everything taste better!

Storing and Reheating

Here’s the good news – if you somehow have leftovers (rare in my house!), they keep beautifully! Store cooled wedges in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, skip the microwave – instead, pop them in a 400°F oven or air fryer for 5-7 minutes to bring back that irresistible crispiness. They’ll taste almost as good as fresh from the oven!

Nutritional Information

Now let’s talk nutrition – but remember, these numbers are just estimates (my wedges might get an extra drizzle of maple syrup sometimes!). Per serving, you’re looking at about:

120 calories – pretty light for such a satisfying side!
7g sugar (mostly from the natural maple syrup and squash)
2g fiber – thank those squash skins!
7g healthy fats from the olive oil

It’s one of those rare dishes that’s indulgent-tasting but still packed with good-for-you stuff. Win-win!

Common Questions About Maple-Chile Roasted Acorn Squash Wedges

I get asked about these squash wedges all the time – let me share answers to the most common questions!

Can I use other squash varieties?

Absolutely! While acorn squash is my favorite for its perfect size and texture, you can totally use butternut squash (just cut into smaller chunks) or delicata squash (no need to peel!). Just adjust roasting times slightly – thicker squash needs a few extra minutes.

How do I adjust the spice level?

This recipe is super customizable! For milder wedges, use half the chili powder. Want more heat? Add that pinch of cayenne I mentioned earlier – or try sprinkling with chili flakes after roasting for extra kick!

Can I prep these ahead?

You bet! I often cut and season the squash wedges hours before roasting – just keep them covered in the fridge. The flavors actually deepen! Roast just before serving for that perfect caramelized texture.

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