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
Finally, a guilt-free fall dessert
Saturday mornings usually mean a trip to the farmer’s market, and lately, it’s been all about squash season. My tote bag ends up heavy, but it’s worth it for the Autumn Frost squash—sweet, nutty, and endlessly roastable. It’s somewhere between kabocha and acorn, with that same dense, custardy texture. Paired with maple syrup and a cool scoop of tangy Greek yogurt, it becomes something soft and sweet enough to pass for dessert. Who needs ice cream when you’ve got this?
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.
Recipe FAQs
Can I make this with butternut squash?
Technically, yes. Butternut is bigger, denser, and kind of a pain to cut into wedges. If that’s what you’ve got, just go smaller with the pieces and roast until caramelized.
Can I use low-fat Greek yogurt instead of full-fat?
Sure, but full-fat is where the magic happens—it’s creamier, richer, and makes this feel like an actual dessert. Use what you love, but know that the vibe will shift.
Are there other nut-free topping options?
Definitely. Pepitas or sunflower seeds are great swaps, but honestly any crunchy situation (seeds, granola, crushed pretzels even) will do the job.
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
Roasted Squash with Maple
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Description
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.
Ingredients
- 1.5–2 lb squash (such as autumn frost, kabocha or acorn)
- 3 tbsp extra virgin olive oil
- 1/3 cup pecans
- 1 cup full-fat plain Greek yogurt
- 1/4 cup maple syrup
- flaky sea salt for garnish
- fresh grated nutmeg for garnish
Instructions
- Prep the squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Halve the squash lengthwise (cutting through the stem), then scoop out and discard the seeds. Slice into 2-inch wedges and arrange them on the baking sheet. Drizzle with olive oil, then use your hands to coat each piece evenly (use more or less oil depending on the size of your squash).
- Roast the squash and pecans: Spread the pecans on a separate, smaller baking sheet. Slide both trays into the oven—pecans on the top rack, squash on the middle. Toast the pecans for about 10 minutes, until fragrant and golden, then set them aside to cool. Continue roasting the squash for 45 minutes total, flipping each wedge after 30 minutes so both sides caramelize (set separate timers for the pecans and squash so nothing over-roasts). Let the squash cool slightly once it’s out of the oven, then finely chop the pecans.
- Assemble: Spoon a layer of Greek yogurt onto the bottom of a large dish or platter. Arrange the roasted squash on top, drizzle generously with maple syrup, and scatter over the chopped pecans. Finish with a pinch of flaky sea salt and a dusting of nutmeg. Serve warm or at room temperature. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Calories: 338
- Sugar: 20g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg