Spicy Acorn Squash



Serving size

6 ounces squash
45 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Spicy Acorn Squash


2 Tbsp. Olive oil
1 1/2 tsp. Paprika (or hot paprika)
1 tsp.. Smoked paprika
1/8 tsp. Red Pepper Flakes
1/4 tsp. Salt
2 squash (4 inch dia) Acorn squash (or 1 acorn squash about 2 lbs.)
4 tsp.. Maple syrup


Preheat the oven to 325°F.

Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper.

Mix the spices together until well blended.

Cut the acorn squash in half at one of the shallow ribs. Scoop out the seeds and discard.

Cut each half of the squash into 4 equal slices.

Place the squash slices, one at a time, on the tray, rubbing both cut sides in the oil and spice mixture until well coated. (Use a pair of tongs for this to avoid getting the spices on your hands and risking getting them in your eyes.)

Arrange the squash on the pan so that they are well separated. It’s okay if they are slightly touching.

Roast for 20 minutes.

Drizzle the maple syrup over the squash and turn the slices over. Roast for an additional 10 minutes, or until soft.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Squash is such a wonderful ingredient. It is usually reasonably priced, full of great quality carbohydrates and fiber, sweet, and when roasted, also a bit savory.

"Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course."

Bobby Flay