Description
This Maple Pecan Rosemary Acorn Squash recipe is a cozy and flavorful dish that blends the sweetness of maple syrup, the crunch of pecans, and the aromatic touch of rosemary.
Ingredients
Scale
- 2 acorn squash, halved and seeded 🎃
- 2 tbsp butter 🧈
- 4 tbsp maple syrup (or substitute with brown sugar or honey for a different twist) 🍁🍯
- 1 tbsp fresh rosemary, finely chopped 🌿
- 1/4 cup toasted pecans, coarsely chopped (optional for a nutty crunch) 🌰
Instructions
- Start by preheating your oven to 400°F (200°C).
- Next, carefully cut each acorn squash in half and scoop out the seeds using a spoon.
- In a small mixing bowl, blend the 2 tablespoons of butter with the 4 tablespoons of maple syrup and the finely chopped rosemary.
- Now, take the butter and maple mixture and divide it evenly between the four halves of acorn squash.
- Place the baking sheet into your preheated oven and let the acorn squash bake for 40-50 minutes.
- Once the squash is tender and beautifully caramelized, remove it from the oven and sprinkle the toasted pecans over the warm squash halves.
Notes
Consider adding crumbled bacon or sausage for a savory twist and trying out other fall vegetables.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
Nutrition
- Calories: 200 kcal
- Sodium: 100 mg
- Protein: 3 g