Roasted Squash with Maple

Roasted squash with maple is simple, a little indulgent, and deeply fall. Caramelized wedges of squash rest on a bed of Greek yogurt, drizzled with maple syrup and scattered with toasted pecans, flaky salt, and nutmeg. Sweet, salty, soft, and crisp—and somehow still feels guilt-free.

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Table of Contents

• Finally, a guilt-free fall dessert
• Everything you need to make this recipe
• How to make this roasted squash with maple
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more fall recipes?
• Roasted Squash with Maple Recipe

Everything you need to make this recipe

Just seven ingredients—nothing fancy, nothing extra. You could stop at roasted squash and maple syrup and still have something perfect. But add a few thoughtful toppings and suddenly it’s dinner party material.

• Squash + olive oil: Any fall squash works here. Cut into wedges and lather with oil. This will help caramelize the squash and give it a beautiful, charred color.
  
• Pecans + Greek yogurt + maple syrup + flaky salt + nutmeg: Cool yogurt, warm squash, sweet maple, crunchy pecans. Use full-fat yogurt—it’s richer, creamier, and tastes more like dessert. A little flaky salt and nutmeg pull it all together.

Kitchen equipment needed:

• chef’s knife + cutting board
• standard baking sheet + parchment
• small baking sheet
• tongs
• large dish or platter for serving

How to make this roasted squash with maple

1. Prep the squash

Cut the squash into wedges. Toss with a good glug of olive oil, spread onto a baking sheet, and call it a day.

2. Roast the squash and pecans

Pecans go on their own little sheet pan. Slide both trays into the oven. Pecans come out once they’re toasty and fragrant. Squash stays in until it’s deeply golden and caramelized.

3. Assemble

Swipe a thick layer of Greek yogurt across the bottom of your serving dish. Lay the roasted squash on top, drizzle with maple syrup, shower with pecans, flaky salt, and just the faintest dusting of nutmeg. That’s it. Done. Perfect.

Servings and pairings

This roasted squash number is technically dessert, but honestly? I’ve been eating it whenever the mood strikes:

• Weeknight sweet fix – When the 9 p.m. sugar craving hits, this is what I want. Cozy, not cloying.
  
• Fall-inspired dinner party dessert – Low-lift, high-impact. Prep ahead, swipe some yogurt, drizzle some maple, and let everyone dig in. Bonus points if you plop it in the middle of the table and hand out spoons.

Drink Pairings:

• Cocktail: A hot toddy, obviously. It’s giving “fall sweater weather” and the cinnamon loves the squash/maple situation.
• NA option: Hot apple cider or a strong black tea. Nothing fancy, just warm, cozy, and seasonal.

Storage and make ahead recommendations

This squash is a meal-prep dream. Roast the squash and pecans whenever you’ve got the oven on, let them cool, then stash the squash in an airtight container in the fridge. (Pecans can hang out at room temp—no need to overthink it).

When the craving hits, just reheat the squash—350°F oven for about 20 minutes if you’re feeling patient, or a quick zap in the microwave if you’re not. Assemble with yogurt, maple, and toppings right before eating so everything stays fresh.

Leftovers will happily keep in the fridge for up to 3 days, making this an excellent mid-afternoon desk snack or late-night treat.

Want more fall recipes?

Here are some of my latest fall recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

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