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.
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.