Maple Pecan Roasted Acorn Squash

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Sweet, nutty, and perfectly tender, this Maple Pecan Roasted Acorn Squash is the cozy side dish (or dessert!) you didn’t know you needed this season. The golden acorn squash becomes caramelized in the oven, filled with a rich, buttery maple glaze and a crunchy crown of toasted pecans. It’s the perfect harmony of savory and sweet, with warm spices that bring fall flavors to life.

This dish doesn’t just look festive on your table—it tastes like fall in every bite. Whether you’re planning a holiday spread or simply need a comforting weekday treat, this recipe comes together with minimal effort and maximum flavor. It’s also naturally gluten-free and vegetarian, making it a versatile favorite for gatherings of all kinds.

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Why You’ll Love This Maple Pecan Roasted Acorn Squash

• Perfect for fall: Uses seasonal ingredients with cozy spices and maple sweetness.
• Naturally wholesome: No refined sugar or flour, just nourishing, real food.
• Elegant and rustic: Makes a stunning presentation with very little prep.
• Flavor explosion: Nutty, buttery, slightly spiced with a rich maple finish.

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Preparation Phase & Tools to Use

Before diving in, here’s what you need to make this dish a smooth and enjoyable experience:

Essential Tools and Equipment:

• Sharp chef’s knife: Crucial for safely slicing the thick-skinned acorn squash in half.
• Spoon or melon baller: To easily scoop out seeds and strings from the squash cavity.
• Baking dish or sheet pan: For roasting the squash to golden tenderness.
• Small saucepan: To melt the butter and mix it with maple syrup and spices.
• Pastry brush (optional): Helps coat the squash flesh evenly with the glaze.

Each of these tools ensures that preparation is quick and clean, with an end result that’s both beautiful and delicious.

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Ingredients for the Maple Pecan Roasted Acorn Squash

• Acorn Squash: The star of the dish! Its natural sweetness and smooth texture are perfect for roasting.
• Maple Syrup: Adds rich, caramel-like sweetness that pairs beautifully with the squash.
• Butter: For richness and to help carry the flavors into the flesh of the squash.
• Cinnamon: Brings warmth and a hint of spice.
• Nutmeg: Adds depth and an earthy undertone.
• Salt: Enhances all the natural sweetness.
• Pecans: Provide a satisfying crunch and nutty contrast to the soft squash.
• Brown Sugar (optional): Adds a slightly deeper sweetness and a sticky glaze.

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How To Make the Maple Pecan Roasted Acorn Squash

Step 1: Preheat and Prepare the Squash

Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds and stringy pulp.

Step 2: Create the Maple Glaze

In a small saucepan over low heat, melt butter and stir in maple syrup, cinnamon, nutmeg, and a pinch of salt. Let it bubble slightly to blend the flavors.

Step 3: Glaze and Roast

Place the squash halves cut-side up in a baking dish. Brush the insides with the maple glaze. Reserve a little glaze for the pecan topping. Cover with foil and roast for 30 minutes.

Step 4: Add Pecans and Finish Roasting

Mix pecans with the reserved glaze. Remove foil, fill the squash cavities with the glazed pecans, and return to the oven for another 20-25 minutes, until the squash is fork-tender and caramelized.

Step 5: Serve Warm

Let it cool slightly, then serve warm with extra drizzles of glaze if desired.

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Serving and Storing This Recipe

This roasted acorn squash is best enjoyed warm, straight from the oven when the pecans are at their crunchiest and the maple glaze is glossy. Serve it as a stunning side dish for your Thanksgiving table, or enjoy it as a cozy vegetarian main course with a fall salad.

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the best texture—a quick 10 minutes at 350°F does the trick. Avoid the microwave if possible, as it may soften the pecans too much.

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Frequently Asked Questions

Can I use other types of squash?

Yes! Butternut or delicata squash are great alternatives. Just adjust roasting times accordingly.

Is this recipe vegan?

It can be! Swap butter with coconut oil or vegan butter.

Can I make this ahead?

Absolutely. Roast the squash and prepare the pecan topping ahead, then reheat and assemble before serving.

How do I know when the squash is done?

It should be fork-tender and slightly caramelized on the edges.

What if I don’t have maple syrup?

You can substitute with honey or agave syrup, but maple provides the richest flavor.

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Want More Side Dish Ideas?

If you love this maple pecan roasted squash, you’ll probably enjoy these other comforting fall recipes:

• Roasted Parmesan Green Beans with a golden crisp.
• Honey Garlic Roast Pork Belly Slices for a rich and savory bite.
• Simple and Quick German Potato Salad with a tangy kick.
• Oven Fried Potatoes and Onions for a rustic homestyle side.
• Sweet Buttery Honey Sweet Potato Cornbread for a soft, melt-in-your-mouth treat.

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Save This Pin For Later

📌 Save this recipe to your Pinterest veggie or holiday side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra cinnamon? Try it with walnuts instead? Maybe added a pinch of cayenne for spice?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Follow along on Pinterest @Americanrecipesbyheart for more cozy fall creations straight from my kitchen!

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