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Maple Pecan Roasted Acorn Squash


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 4 Serving 1x
  • Diet: Vegetarian

Description

This easy-to-make Maple Pecan Roasted Acorn Squash is the perfect fall dish. Roasted acorn squash halves are filled with rich maple syrup and butter, then topped with toasted pecans for a delightful balance of sweet and savory flavors. It’s a comforting side dish that’s great for weeknight meals or festive gatherings.


Ingredients

Scale
  • 2 acorn squash, cut in half and seeds scooped out
  • 2 tablespoons butter
  • 4 tablespoons maple syrup (or brown sugar or honey)
  • 1/4 cup pecans, toasted and coarsely chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
  3. Divide the butter and maple syrup evenly between the cavities of each squash half.
  4. Bake for 40-50 minutes, or until the squash is tender when pierced with a fork. Occasionally baste the squash with the syrup and butter mixture during baking.
  5. Once the squash is tender, remove it from the oven and sprinkle the toasted, coarsely chopped pecans on top.
  6. Serve immediately and enjoy!

Notes

  • For a vegan version, replace the butter with plant-based butter or coconut oil.
  • Feel free to add a pinch of cinnamon or nutmeg to the butter and syrup mixture for a spiced flavor.
  • For extra richness, drizzle with a little heavy cream or sour cream after baking.
  • You can use honey or brown sugar if you don’t have maple syrup.
  • Prep Time: 10 mins
  • Cook Time: 40-50 minutes
  • Category: Side Dish, Vegetarian, Gluten-Free
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 squash
  • Calories: 180
  • Sugar: 17g
  • Sodium: 40mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 15mg