Description
This Maple Pecan Roasted Acorn Squash recipe is the ultimate fall comfort dish. Featuring tender roasted acorn squash, a buttery maple glaze, and toasted pecans, it’s a naturally gluten-free, vegetarian side or dessert that’s perfect for Thanksgiving or cozy dinners. An easy seasonal dish packed with fall flavors!
Ingredients
1 acorn squash
3 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans
1 tablespoon brown sugar (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds and strings.
3. In a small saucepan over low heat, melt the butter and stir in the maple syrup, cinnamon, nutmeg, and salt. Simmer gently to combine.
4. Place squash halves cut-side up in a baking dish. Brush the flesh with the maple glaze. Reserve a portion of glaze for pecans. Cover with foil and bake for 30 minutes.
5. Mix chopped pecans with the remaining glaze.
6. Uncover the squash, fill the center with the glazed pecans, and return to the oven for 20–25 minutes or until fork-tender and caramelized.
7. Let cool slightly and serve warm with an extra drizzle of glaze if desired.
Notes
Choose a firm, blemish-free squash for best roasting results.
You can substitute butter with coconut oil for a vegan version.
For a smoky twist, sprinkle with a pinch of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 230
- Sugar: 11g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg