Low Sodium Roasted Acorn Squash Recipe

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This low sodium acorn squash recipe is a fantastic fall or winter side dish, made with maple syrup, brown sugar, and unsalted butter. A perfect salt-free vegetable side the whole family will love!

This easy acorn squash recipe is great to make for a Thanksgiving or Christmas dinner to serve with your favorite protein. It’s simple enough to make for an easy weeknight side dish, or you can double/triple this recipe for a crowd or holiday dinner.

Want more tasty low sodium sides? Try our low sodium baked potatoes, low sodium roasted asparagus, and low sodium honey baked carrots!

Fall is here, and that means it’s squash season! We didn’t grow any acorn squashes this year in the garden, but we got some really nice ones from a local farm down the road. I made this tasty roasted squash side dish, which is like how my family used to make it when I was growing up (minus the salt).

It’s a little sweet, a little savory, and completely delicious. It’s my favorite way to enjoy acorn squash, and makes a great side dish all year long.

This Low Sodium Roasted Acorn Squash Recipe Is

• Savory
• Sweet
• Earthy
• Tender
• Easy to Make
• A Great Salt Free Side Dish

Great No Salt Added Holiday Recipes!

This salt-free acorn squash recipe is such a huge crowd pleaser for Thanksgiving, Christmas, Hanukah, Easter or any holiday. It tastes so good, that no one will even notice it’s made without salt.

You don’t have to wait for the holidays to enjoy this easy side dish either – it’s great all year round! It’s fantastic with chicken or turkey, and easy enough to make for a family dinner everyone will love. We make it a few times of year, especially when acorn squash are in season.

Browse all our low sodium holiday recipes to find your next favorite!

What’s In This Salt Free Acorn Squash Recipe?

See the recipe card below for a full list of instructions and ingredient amounts!

• Acorn squash
• Good Extra Virgin Olive Oil
• Pure Maple syrup: for natural sweetness without the refined sugar, I’d definitely recommend using a natural maple syrup over sugar in this recipe.  Check your labels to ensure there is no added corn syrup.
• Brown Sugar: I  like to use a dark brown sugar which has a nice deep molasses flavor.
• Black Pepper
• Butter – I always use unsalted butter to reduce the amount of sodium in my cooking.

How To Make This Recipe

1. Preheat your oven to 400 degrees Fahrenheit.
2. Prep your acorn squash: cut each squash in half lengthwise. With a spoon, scoop out the seeds and any dark membranes. 
3. In each squash half, add 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 teaspoon of brown sugar, and a small crack of fresh black pepper. Using a brush, brush or spoon the insides of the squash with the maple mixture so the insides are coated.
4. Take a baking sheet pan, and place parchment paper on top. Place each squash half on the baking sheet, cut side-up. Bake for 40-50 minutes until the inside of the squash is fork-tender.
5. Add a small pad of butter to each squash while it is still warm (optional but highly recommended). Serve warm from the oven.

More Low Sodium Side Dishes You’ll Love

• Low Sodium Green Bean Casserole
• Low Sodium Rice Pilaf
• Easy Low Sodium Strawberry Salad
• Low Sodium Tabbouleh Salad
• Low Sodium Sweet Potato Casserole

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

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Low Sodium Acorn Squash

AuthorAuthor Kelly Jensen

This low sodium acorn squash recipe is a fantastic fall or winter side dish, made with maple syrup, brown sugar, and unsalted butter. A perfect salt-free vegetable side the whole family will love!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 163 kcal

Equipment

• Baking Sheet Pan
• parchment paper

Ingredients

  

1x2x3x

• ▢ 2 medium acorn squash
• ▢ 4 teaspoons olive oil
• ▢ 4 teaspoons maple syrup
• ▢ 4 teaspoons brown sugar
• ▢ Black Pepper to taste
• ▢ 4 small pads unsalted butter optional

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Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• Prep your acorn squash: cut each squash in half lengthwise. With a spoon, scoop out the seeds and any dark membranes.
• In each hollowed out squash half, add 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 teaspoon of brown sugar, and a small pinch black pepper. Using a brush, brush the insides of the squash with the maple mixture, so the insides are well-coated.
• Take a baking sheet pan, and place parchment paper on top. Place each squash half on the baking sheet, cut side-up. Bake for 40-50 minutes until the inside of the squash is fork-tender.
• Add a small pad of butter to each squash while it is still warm (optional but highly recommended). Serve warm from the oven.

Nutrition

Calories: 163kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 2mgSodium: 8mgPotassium: 769mgFiber: 3gSugar: 8gVitamin A: 816IUVitamin C: 24mgCalcium: 82mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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