Description
This Maple Pecan Roasted Acorn Squash recipe combines the natural sweetness of acorn squash with the rich, nutty flavor of pecans and a kiss of maple syrup. This dish is beautifully caramelized on the outside, tender and sweet on the inside, and perfect as a side dish for your fall and winter meals.
Ingredients
Scale
- 2 acorn squash, cut in half and scooped/seeded
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and coarsely chopped (optional)
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Brush the inside of each half with oil, and season with salt and pepper.
- Roast: Place the squash halves cut-side up on a baking sheet. Roast in the preheated oven for about 20 minutes.
- Add Maple and Pecans: Remove the squash from the oven, drizzle each half with maple syrup, and sprinkle chopped pecans over the top. Dot with pieces of butter.
- Finish Roasting: Return the squash to the oven for an additional 5-10 minutes, or until the squash is tender and the pecans are toasted.
- Serve and Enjoy: Serve warm as a delightful side dish.
Notes
- Substitutions: You can use honey or brown sugar instead of maple syrup if preferred.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 183 kcal
- Sugar: 9g
- Sodium: 87.6mg
- Fat: 10.4g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22.7g
- Fiber: 3.2g
- Protein: 2.1g
- Cholesterol: 7.6mg