Campfire Maple Roasted Acorn Squash Rings

Camp cooking rewards patience more than precision, especially when you’re working over coals instead of a dial. Campfire Maple Roasted Acorn Squash Rings lean into that slow, steady heat: a cast-iron skillet warms up on the edge of the fire, and thick squash rings sit flat so the edges can brown without the centers going soft.

When butter meets hot iron and maple follows, the scent carries quickly through camp—sweet, toasty, and lightly smoky. The squash’s natural nuttiness comes forward as the cut sides caramelize into a glossy, golden crust, while the middle stays tender. Keep the heat calm and you’ll get a gentle sizzle and reliable browning, not scorch marks.

For fall camping, this one earns its spot because it’s low-fuss and easy to clean up. Brush on the maple-butter, turn the rings a couple of times with tongs, and you’ve got a cozy side that plays well with sausages, chili, or a simple pot of beans.

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Campfire Maple Roasted Acorn Squash Rings

Thick slices of acorn squash, brushed with maple syrup and butter, roasted over the coals until caramelized and golden. This campfire classic pairs sweet, nutty squash with smoky maple undertones—the perfect fall camping side dish.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• Campfire grill grate
• cast iron skillet or pan
• Tongs
• Knife

Ingredients

• 1 large acorn squash seeded and sliced into 1-inch rings
• 2 tablespoons butter melted
• 2 tablespoons maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• Build a medium campfire and let the coals burn down until hot but not flaming.
• Slice acorn squash into 1-inch rings and remove seeds.
• In a bowl, mix melted butter and maple syrup. Brush both sides of the squash rings with the mixture.
• Sprinkle both sides of the rings with salt and pepper.
• Place a cast iron skillet or pan on the grill grate over the coals. Arrange the squash rings in a single layer (work in batches if needed).
• Roast for 10-12 minutes per side, basting with remaining butter-maple mixture, until deeply golden and caramelized at the edges. Flip halfway through for even browning.
• Serve hot, right from the skillet or transfer to a plate to share around the fire.

Notes

Slice and prep the squash ahead of time at home to streamline campsite prep. Cast iron holds heat well and gives a deep roast, but a sturdy pan over coals also works. Use tongs to flip carefully—edges will caramelize and become fragile once cooked.

Course: Side Dish

Cuisine: American

Keyword: campfire, cast iron, easy cleanup, fall camping, vegetarian