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Maple Pecan Roasted Acorn Squash

A delightful dish featuring roasted acorn squash drizzled with maple syrup and topped with crunchy pecans, perfect for fall dinners or gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash Look for firm acorn squash with a deep green color.
  • 1/4 cup maple syrup Provides sweetness to the dish.
  • 1/2 cup pecans, chopped Adds a crunchy texture.
  • 2 tablespoons olive oil For drizzling over the squash.
  • to taste salt For seasoning the squash.
  • to taste pepper For seasoning the squash.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
  3. Drizzle olive oil over the cut sides of the squash. Sprinkle with salt and pepper for seasoning.
Roasting
  1. Roast the squash in the preheated oven for about 25 minutes or until tender and lightly caramelized.
  2. While the squash is roasting, mix maple syrup and chopped pecans in a small bowl.
  3. Remove the squash from the oven and spoon the maple-pecan mixture into the center of each half.
  4. Return the squash to the oven and bake for an additional 10-15 minutes, allowing the pecans to toast slightly and the syrup to bubble.
  5. Once done, take it out of the oven and let it cool for a few minutes. Serve warm and enjoy!

Notes

For best results, choose firm acorn squash and experiment with adding spices like cinnamon or cayenne for extra flavor. Store leftovers in an airtight container in the refrigerator for up to three days.