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.