Acorn squash is a delightful autumn vegetable that can easily be transformed into a crowd-pleasing dish with just a few ingredients. This Maple Pecan Roasted Acorn Squash recipe takes the natural sweetness of the squash and elevates it with the rich flavors of maple syrup, cinnamon, and nutmeg. Topped with crunchy, caramelized pecans, this dish offers a perfect balance of savory and sweet. Whether as a side for your holiday feast or a cozy weeknight dinner, this dish is sure to be a hit with everyone at the table.
Ingredients
- 1 large acorn squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup chopped pecans
- 2 tablespoons brown sugar
Equipment
- Chef’s Knife: For slicing the acorn squash into halves and slices.
- Cutting Board: A sturdy surface for cutting the squash.
- Spoon: To scoop out the seeds.
- Large Bowl: For tossing the squash with seasonings.
- Baking Sheet: For roasting the squash slices.
- Parchment Paper or Aluminum Foil: To line the baking sheet for easy cleanup.
- Small Bowl: To mix the pecan topping.
- Spatula or Tongs: For flipping the squash slices during roasting.
- Prep the Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Cut the acorn squash in half lengthwise using a chef’s knife. Scoop out the seeds with a spoon. Slice each half into ½-inch thick slices.
- Season the Squash
- In a large bowl, toss the squash slices with olive oil, maple syrup, cinnamon, salt, and nutmeg until evenly coated.
- Roast the Squash
- Arrange the seasoned squash slices in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes.
- Prepare the Pecan Topping
- In a small bowl, mix the chopped pecans with brown sugar and a drizzle of maple syrup.
- Add the Topping
- After 15 minutes, flip the squash slices with a spatula or tongs. Sprinkle the pecan mixture evenly over the squash.
- Finish Roasting
- Return the squash to the oven and roast for an additional 10-15 minutes, or until the squash is tender and the pecans are toasted.
- Serve
- Transfer the roasted squash to a serving platter and enjoy warm.
Tips
- For a savory twist, add a sprinkle of cayenne pepper to the seasoning mix.
- Make sure to watch the pecans during the second roasting phase to prevent burning.
This Maple Pecan Roasted Acorn Squash recipe is a simple yet elegant way to bring seasonal flavors to your table. Its caramelized sweetness and nutty crunch make it a versatile dish that pairs well with any main course or shines on its own!
Maple Pecan Roasted Acorn Squash Recipe: A Sweet and Nutty Delight
Elevate your fall dinners with this Maple Pecan Roasted Acorn Squash recipe. A perfect combination of tender squash, maple syrup, and crunchy pecans makes for a sweet and savory side dish!
Equipment
- Chef’s Knife: For slicing the acorn squash into halves and slices.
- Cutting Board: A sturdy surface for cutting the squash.
- Spoon: To scoop out the seeds.
- Large Bowl: For tossing the squash with seasonings.
- Baking Sheet: For roasting the squash slices.
- Parchment Paper or Aluminum Foil: To line the baking sheet for easy cleanup.
- Small Bowl: To mix the pecan topping.
- Spatula or Tongs: For flipping the squash slices during roasting.
Ingredients
- 1 large acorn squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup chopped pecans
- 2 tablespoons brown sugar
Instructions
- Prep the Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Cut the acorn squash in half lengthwise using a chef’s knife. Scoop out the seeds with a spoon. Slice each half into ½-inch thick slices.
- Season the Squash
- In a large bowl, toss the squash slices with olive oil, maple syrup, cinnamon, salt, and nutmeg until evenly coated.
- Roast the Squash
- Arrange the seasoned squash slices in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes.
- Prepare the Pecan Topping
- In a small bowl, mix the chopped pecans with brown sugar and a drizzle of maple syrup.
- Add the Topping
- After 15 minutes, flip the squash slices with a spatula or tongs. Sprinkle the pecan mixture evenly over the squash.
- Finish Roasting
- Return the squash to the oven and roast for an additional 10-15 minutes, or until the squash is tender and the pecans are toasted.
- Serve
- Transfer the roasted squash to a serving platter and enjoy warm.
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