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.
Equipment
- Baking sheet
- Sharp knife
- Mixing bowl
- Basting brush
- Aluminum foil (optional)
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
Instructions
- Prepare the Squash:
- 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.
- Make the Glaze:
- In a mixing bowl, whisk together the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
- Coat the Squash:
- 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.
- Roast the Squash:
- Bake the squash in the preheated oven for 20 minutes. Remove from the oven, flip the wedges, and brush with any remaining glaze.
- Add the Pecans:
- 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.
- Serve:
- 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.
Pecan Substitute: Use walnuts or slivered almonds if desired.