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Maple Pecan Roasted Acorn Squash

This Maple Pecan Roasted Acorn Squash is a perfect side dish for fall or winter meals. The sweet maple syrup glaze combined with crunchy pecans enhances the natural nuttiness of the squash, creating a warm and comforting dish that’s as beautiful as it is delicious. Whether you’re preparing a holiday feast or a weeknight dinner, this recipe is sure to impress.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squashes
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup pecans roughly chopped
  • 2 tablespoons unsalted butter melted

Equipment

  • Baking sheet
  • Sharp knife
  • Mixing bowl
  • Basting brush
  • Aluminum foil (optional)

Method
 

  1. Prepare the Squash:
  2. Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick wedges.
  3. Make the Glaze:
  4. In a mixing bowl, whisk together the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
  5. Coat the Squash:
  6. Place the squash wedges on a baking sheet lined with aluminum foil for easy cleanup. Brush the glaze generously over the wedges, ensuring they are well coated.
  7. Roast the Squash:
  8. Bake the squash in the preheated oven for 20 minutes. Remove from the oven, flip the wedges, and brush with any remaining glaze.
  9. Add the Pecans:
  10. Sprinkle the pecans over the squash and drizzle with the melted butter. Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.
  11. Serve:
  12. Transfer the roasted squash to a serving platter and enjoy warm.

Notes

Variation: Add dried cranberries during the last 5 minutes of baking for a festive touch.
Pecan Substitute: Use walnuts or slivered almonds if desired.