Maple Roasted Acorn Squash with Jaca

By Jaca Kitchen · · Updated

This maple roasted acorn squash swaps brown sugar for Jaca allulose, so you get tender, caramelized wedges with the same sweet, buttery maple flavor and almost no sugar — about 1 gram per serving. It is the cozy fall side dish you already love, just without the sugar spike.

This is a Jaca-adjusted, healthier version of the classic maple brown sugar acorn squash. We replaced the brown sugar with twice as much Jaca allulose and used sugar-free maple syrup, dropping the added sugar from roughly 13 grams to about 1 gram per serving while keeping every bit of the caramelized sweetness.

Ingredients:

  • 1 large acorn squash, halved, seeded, and cut into 1-inch wedges
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Jaca allulose (replaces 2 tablespoons brown sugar — 2x the amount)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar-free maple syrup (or 2 tablespoons Jaca allulose dissolved in 1 tablespoon warm water plus 1/4 teaspoon maple extract)
  • 1/4 teaspoon kosher salt
  • Optional: 1/4 teaspoon chili powder, for a sweet-and-spicy edge
  • Optional: 1/4 cup chopped pecans, added in the last 10 minutes of roasting

Instructions:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease it.
  2. Cut the acorn squash in half, scoop out the seeds, and slice each half crosswise into 1-inch-thick wedges.
  3. In a large bowl, toss the squash with the melted butter, Jaca allulose, cinnamon, sugar-free maple syrup, salt, and chili powder (if using) until evenly coated.
  4. Arrange the wedges in a single layer on the prepared baking sheet without overlapping.
  5. Roast for 30 to 35 minutes, flipping once halfway through, until fork-tender with caramelized edges. Add the pecans in the last 10 minutes if using.
  6. Drizzle with a little extra sugar-free maple syrup, let rest 5 minutes, and serve warm.

Prep time: 10 minutes • Cook time: 35 minutes • Total: 45 minutes • Serves: 4

Tip: Jaca allulose browns and caramelizes just like sugar, so those crisp, golden edges come through without the added sugar. Leave the skin on the acorn squash — it softens as it roasts and is good to eat.