Description
This Maple Pecan Roasted Acorn Squash recipe is a joyous celebration of fall’s indulgent flavors.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons butter (or plant-based alternative)
- 4 tablespoons maple syrup (or use brown sugar or honey)
- ¼ cup pecans, toasted and chopped (optional)
Instructions
- Start by preheating your oven to 400°F (200°C) for a perfectly roasted squash. While the oven heats, halve each acorn squash and scoop out the seeds. This creates a perfect hollow for your flavorful filling to settle.
- In each carved-out center, place a tablespoon of butter followed by a drizzle (approximately one tablespoon) of maple syrup. This blend oozes into the flesh during cooking, imparting a sweet, buttery glaze to the squash.
- Place the squashes cut side up on your baking sheet. After placing them in the oven, allow them to roast for 40–50 minutes. During this time, make sure to baste the squash a couple of times with the pooling maple butter to enhance caramelization. The flesh is ready when it’s fork-tender and golden.
- Once removed from the oven, sprinkle toasted pecans over each squash half. Feel free to add an extra drizzle of maple syrup for added indulgence before serving.
Notes
Ensure even roasting by selecting squashes similar in size and weight.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Side Dish
Nutrition
- Calories: Approx. 250 per serving
- Sodium: 50 mg per serving
- Protein: 2 g per serving