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
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
- Divide the butter and maple syrup evenly between the cavities of each squash half.
- 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.
- Once the squash is tender, remove it from the oven and sprinkle the toasted, coarsely chopped pecans on top.
- 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