Description
A fall-inspired roasted acorn squash recipe glazed with maple syrup and topped with crunchy pecans. This easy side dish delivers caramelized sweetness, warm spices, and wholesome nutrition – perfect for holiday gatherings or weeknight dinners.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 1/4 cup pure maple syrup (or honey)
- 2 tbsp unsalted butter, melted (or coconut oil)
- 1/2 cup chopped pecans (toasted recommended)
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Cut squash in half lengthwise. Scoop out seeds and stringy pulp.
- Whisk melted butter, maple syrup, cinnamon, salt, and pepper. Stir in pecans.
- Place squash halves cut-side up on sheet. Brush generously with maple pecan mixture.
- Roast 35-40 minutes until flesh is fork-tender and edges caramelized. Baste with extra mixture halfway if desired.
- Rest 5 minutes before serving. Garnish with extra pecans if preferred.
Notes
Toast pecans for deeper flavor. Adjust roasting time based on squash size. Don’t overcrowd the pan to allow proper caramelization.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 215
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 10mg
Keywords: maple pecan acorn squash, roasted acorn squash, fall side dish, holiday recipes, healthy squash recipe