Maple Pecan Roasted Acorn Squash is a delicious, sweet, and nutty side dish that embodies the cozy flavors of fall. Tender roasted acorn squash halves are drizzled with pure maple syrup, topped with buttery pecans, and baked to caramelized perfection.
This recipe is easy to prepare, making it a wonderful addition to your autumn dinners or holiday feasts. Whether you’re entertaining or simply enjoying a cozy meal at home, this dish is guaranteed to impress!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Sharp knife
- Spoon (for scooping seeds)
- Small mixing bowl
- Basting brush
Ingredients Overview
- Acorn Squash: Naturally sweet and creamy, acorn squash is the perfect vessel for the maple and pecan topping.
- Maple Syrup: Adds a rich, caramel-like sweetness.
- Pecans: Provide crunch and nutty flavor.
- Butter: Helps create a luscious caramelized glaze.
- Spices: Cinnamon and nutmeg add warm, autumnal flavors.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 3 tbsp unsalted butter, melted
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- Pinch of salt
- Fresh thyme or rosemary (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Squash:
- Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on the prepared baking sheet.
- Make the Maple Glaze:
- In a small bowl, combine melted butter, maple syrup, cinnamon, nutmeg, and a pinch of salt.
- Roast the Squash:
- Brush the inside and edges of each squash half generously with the maple glaze. Reserve some glaze for later. Roast the squash in the oven for 25 minutes.
- Add the Pecans:
- Remove the squash from the oven. Sprinkle the chopped pecans into the squash cavities and drizzle the remaining glaze over the top.
- Finish Roasting:
- Return the squash to the oven and roast for an additional 15–20 minutes, or until the squash is tender and the pecans are toasted.
- Serve:
- Garnish with fresh thyme or rosemary if desired. Serve warm as a side dish or light vegetarian entrée.
Recipe Tips
- Choose Ripe Squash: Look for acorn squash with a deep green color and no soft spots.
- Balance the Sweetness: Add a sprinkle of flaky sea salt after roasting to enhance the flavors.
- Prep Ahead: Slice and glaze the squash ahead of time, then roast just before serving.
What to Serve With This Recipe
Pair Maple Pecan Roasted Acorn Squash with roasted chicken, pork tenderloin, or a hearty grain salad. For a vegetarian meal, serve alongside wild rice pilaf or sautéed greens.
Frequently Asked Questions
Can I use a different squash? Yes, butternut squash or delicata squash are great alternatives. Adjust roasting time as needed.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make it vegan? Substitute vegan butter for unsalted butter.
Serving Suggestions
This dish shines on its own but pairs beautifully with seasonal salads, cranberry sauce, or warm bread. Its vibrant flavors and textures make it a stunning centerpiece on any fall or holiday table.
Maple Pecan Roasted Acorn Squash
Ingredients
- 2 medium acorn squash halved and seeds removed
- 3 tbsp unsalted butter melted
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- Pinch of salt
- Fresh thyme or rosemary optional, for garnish
- Instructions
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Squash:
- Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on the prepared baking sheet.
- Make the Maple Glaze:
- In a small bowl, combine melted butter, maple syrup, cinnamon, nutmeg, and a pinch of salt.
- Roast the Squash:
- Brush the inside and edges of each squash half generously with the maple glaze. Reserve some glaze for later. Roast the squash in the oven for 25 minutes.
- Add the Pecans:
- Remove the squash from the oven. Sprinkle the chopped pecans into the squash cavities and drizzle the remaining glaze over the top.
- Finish Roasting:
- Return the squash to the oven and roast for an additional 15–20 minutes, or until the squash is tender and the pecans are toasted.
- Serve:
- Garnish with fresh thyme or rosemary if desired. Serve warm as a side dish or light vegetarian entrée.
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