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Entrees/ Holiday Recipes/ Sides/ Vegan Recipes/ Vegetarian Recipes

Chipotle-Maple Roasted Acorn Squash Wedges

Maple Chipotle Squash Wedges

This is the ultimate acorn squash recipe! These roasted acorn squash wedges are packed with flavor from a chipotle-maple glaze.

I’ve been spending a lot of time talking about how much I’m going to miss summer produce once fall rolls around. And it’s true–I really will.

But last weekend I bought my first winter squash of the season from the farmers market and then I remembered how much I love fall vegetables too.

I’ll miss sweet corn and cheap zucchini, but I’m ready for butternut squash and bags full of fresh kale!

Just look how pretty that acorn squash is!

acorn squash

How to Make Roasted Acorn Squash Wedges

  • Preheat your oven to 350 degrees.
  • Toss the squash wedges with a tablespoon of oil (I used olive oil), 1/2 to 1 teaspoon of minced chipotle in adobo sauce (depending on how much heat you can tolerate), and a tablespoon of maple syrup.
  • Place the squash wedges on a baking sheet and sprinkle with salt.
  • Bake for about 45 minutes or until they’re tender, turning the wedges over halfway through cooking time.
Maple Chipotle Squash Wedges
Maple Chipotle Squash Wedges

Chipotle-Maple Roasted Acorn Squash Wedges

This is the ultimate acorn squash recipe! These roasted acorn squash wedges are packed with flavor from a chipotle-maple glaze.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: acorn squash wedges, how to cook acorn squash, roasted acorn squash
Servings: 2 servings
Calories: 175kcal


  • 1 acorn squash cut into wedges, seeds removed
  • 1 tbsp olive oil
  • 1/2 tsp chipotle in adobo sauce minced, add extra for more spice
  • 1 tbsp maple syrup
  • salt to taste


  • Preheat oven to 350F degrees.
  • On a baking sheet, toss the squash wedges with the olive oil, chipotle in adobo sauce , and maple syrup.
  • Places the wedges on a baking sheet and sprinkle with salt.
  • Bake for about 45 minutes or until the squash wedges are tender, turning the wedges over halfway through cooking time.


Calories: 175kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 8mgPotassium: 770mgFiber: 3gSugar: 6gVitamin A: 791IUVitamin C: 24mgCalcium: 82mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

Still hungry? Here are the other recipes I cooked up this week:

Pesto Quinoa with Tomatoes & Corn

Pesto Quinoa with Tomatoes and Corn // I substituted oven-roasted tomatoes for fresh in this recipe and I added some zucchini in too. Because: why not? A delicious, easy meal. When people tell me they don’t have time to cook healthy, this is the kind of recipe I want to show them. Cook things like this!

Sweet & Spicy Thai Farro Salad

Sweet + Spicy Thai Farro Salad // Salad is not usually something I get excited about eating, but this one is worthy of excitement. The dressing was light, sweet, and just a little bit spicy, which was the perfect compliment to the arugula, peaches, and nectarines.

Tempeh Lettuce Wraps

Tempeh Lettuce Wraps // I had been working on this recipe for a few weeks and I finally decided to stop trying. It was close to blog worthiness, but never quite there no matter what changes I made. Maybe try these Laotian Tofu Larb Lettuce Wraps instead?

Roasted Eggplant, Corn, & Red Poblano Pepper

Roasted Japanese Eggplant, Corn & Red Poblano // Yesterday I posted on Facebook asking if any of you had ideas for a side dish I could make with 3 Japanese eggplant and a poblano pepper. I got a lot of great ideas and I ended up adding some frozen corn (yes, frozen corn in August–I am horrible), roasting it at 375 degrees for about 20 minutes, and then adding fresh oregano and queso fresco. Weird? Definitely. But it was really good!

Blueberry Mint Lemonade

Blueberry Mint Lemonade // Since I have the time now, I’m writing for Henry Happened again. Woo hoo! My post this week was about fruity, herbal twists on traditional lemonade. Go check it out!

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  • Reply
    Anele @ Success Along the Weigh
    August 24, 2012 at 8:33 am

    Looks good girl! I’m telling ya once you get that taste of Fall it triggers something in you! My baking/recipe gene has been activated!

    Did you plant anything for Fall harvest in your garden?

    Have a great weekend!

    • Reply
      August 24, 2012 at 3:37 pm

      I’m doing a garden update next week! But no, I haven’t planted anything yet, and since I start from seed, I’m a little worried it won’t work out. It seems like every weekend, we’re either insanely busy or it’s raining. Sigh.

  • Reply
    Jenn @therebelchick
    August 24, 2012 at 8:59 am

    Your recipes are so amazing! I need to experiment more with my own cooking, I am not nearly as adventurous as you are!

    • Reply
      August 24, 2012 at 3:36 pm

      I’m selectively adventurous. Seriously, you’re talking to someone who has never tried coffee or a raw tomato.

  • Reply
    Courtney Rae Jones
    August 24, 2012 at 11:51 am

    Awe, thank you for including the thai salad 🙂 I am so very glad you enjoyed it!
    I absolutely love your weekly round-ups. So many fantastic ideas.
    Have a happy weekend! Hugs!

    • Reply
      August 24, 2012 at 3:35 pm

      Thank you! And that salad was SO good–I will definitely be making it again!

  • Reply
    August 24, 2012 at 11:57 am

    Those all look delicious!! 😀

  • Reply
    Carol @ Always Thyme to Cook
    August 24, 2012 at 3:25 pm

    Everything looks delicious, especially the chipotle squash. Love flavor and heat of chipotle with the squash, great idea!

    • Reply
      August 24, 2012 at 3:34 pm

      I always have chipotle and maple syrup on hand, so I have a feeling I’ll be making this a lot this fall. 🙂

  • Reply
    Stephanie @ Henry Happened
    August 24, 2012 at 4:05 pm

    all of these look great… and I bet they taste amazing as well! hurray for variety in the kitchen haha

  • Reply
    August 24, 2012 at 5:33 pm

    Everything looks good!

  • Reply
    [email protected]'s Recipes
    August 25, 2012 at 12:06 am

    I am READY for butternut squash any time of the year! Your sweet dumpling squash looks delish too, actually love all of the dishes…healthy and flavourful.

    • Reply
      August 25, 2012 at 4:34 pm

      Me too! I love butternut squash–I think I must make it once a week during fall. 🙂

  • Reply
    August 25, 2012 at 7:21 am

    Lettuce wraps look delicious! Hope you have a wonderful weekend!!

  • Reply
    B @ Crags and Veggies
    August 25, 2012 at 7:42 am

    Wow Kiersten, the squash caught my eyes. That looks amazing!

    • Reply
      August 25, 2012 at 4:20 pm

      It was my first time trying that kind of squash–it’s like acorn, but a little bit sweeter and it has a speckled rind. So pretty!

  • Reply
    Parsley Sage
    August 25, 2012 at 2:48 pm

    OOooh! I’m glad that you’re squashing! We actually have eggplant, pumpkin and squash year round and I always miss the ‘fall’ recipes on the blogsphere when the seasons change (cause they don’t here!) Lovely dish! In fact, all your food this week is crazy delicious 🙂

    • Reply
      August 25, 2012 at 4:14 pm

      Well, I love when the seasons change, but having summer produce year-round would be pretty nice too! 🙂 It was a little bit windy and in the low 70s today, so I guess fall will be here soon!

  • Reply
    August 25, 2012 at 9:38 pm

    The squash looks great and I love the photo!

  • Reply
    August 26, 2012 at 12:51 pm

    Good point about fall produce being great too – I am excited for apples, squash, pumpkin, and sweet potato, just not quite ready for it yet 🙂

    • Reply
      August 26, 2012 at 8:40 pm

      I’m already working on pumpkin recipes for next month. So I guess I am ready. 😀

  • Reply
    August 26, 2012 at 9:37 pm

    The roasted eggplant with corn looks delicious!

  • Reply
    Kelly @ Texas Type A Mom
    August 26, 2012 at 11:01 pm

    Where has the summer gone! I’m still buying as much corn and peaches as I can while it’s still around. I’m looking forward to some variations but I, too, bought my first butternut squash last week.

    • Reply
      August 28, 2012 at 1:30 pm

      I just bought a butternut squash too. Do you ever make baked fries with it? So good!

  • Reply
    August 27, 2012 at 12:22 am

    Your food and recipes always look so so so so so good! We have tons of squash around here. It just keeps coming, which is a good thing. I am always looking for new recipes though.

    • Reply
      August 28, 2012 at 1:17 pm

      Aw, I wish I had squash like that! My butternut squash plant got attacked by vine borers, but I cut off the sick part and I think it might survive. But still, the little squash on it are so small, I doubt I’ll get anything from it. ;(

  • Reply
    August 27, 2012 at 11:42 am

    Now I want lettuce wraps!

  • Reply
    August 27, 2012 at 12:30 pm

    Thanks for the mention! Too bad your tempeh wraps didn’t quite make it…I guess there’s only so many times you can remake a recipe when you’re the one eating it over and over again!
    I’m almost ready for squash too…it’s like my corn of the fall season – a vegetable I can always depend on to enjoy every time!

    • Reply
      August 28, 2012 at 1:11 pm

      I think it was because I was trying to make a peanut sauce with it. It was too thick. And then when I put less in, it wasn’t flavorful. No matter what I did, it would not work out! Maybe I’ll revisit it in the future. 🙂

  • Reply
    Jennifer H
    August 27, 2012 at 7:15 pm

    you eat so healthy!! Good for you 🙂 I love junk food lol!

  • Reply
    Heidi @ Food Doodles
    August 27, 2012 at 8:44 pm

    Oh my goodness that squash looks so good. Can’t wait for fall foods, as much as I love summer produce, fall is my favorite 😀

    • Reply
      August 28, 2012 at 12:58 pm

      The farmers market already has lots of apples and winter squash! This is kind of a good time because you can get summer veggies still, but you can also get fall ones. 😀

  • Reply
    Notorious Spinks
    September 2, 2012 at 12:31 am

    I love the lettuce wraps! They look so good.

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