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Golden roasted acorn squash halves topped with caramelized maple syrup and toasted pecans on a parchment-lined baking sheet

How to Roast Acorn Squash with Maple Syrup and Pecans (Foolproof Method)

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Cut squash in half lengthwise. Scoop out seeds and stringy pulp.
  3. Whisk melted butter, maple syrup, cinnamon, salt, and pepper. Stir in pecans.
  4. Place squash halves cut-side up on sheet. Brush generously with maple pecan mixture.
  5. Roast 35-40 minutes until flesh is fork-tender and edges caramelized. Baste with extra mixture halfway if desired.
  6. 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.