Why You’ll Love This Recipe
Maple Pecan Roasted Acorn Squash is a delightful side that perfectly complements hearty autumn and winter meals. Here’s why you’ll fall in love with this dish:
- Seasonal sweetness: The maple syrup glaze gives the squash a natural sweetness, balanced by the warmth of cinnamon and nutmeg.
- Crunchy pecans: Toasted pecans add a delightful crunch and nuttiness that pairs perfectly with the tender squash.
- Easy to make: With simple ingredients and minimal prep, this dish is quick to prepare and requires little hands-on time.
- Versatile: Perfect for holidays, potlucks, or any dinner, this dish will complement almost any main course.
Ingredients
Here’s what you’ll need to make this delicious Maple Pecan Roasted Acorn Squash:
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- 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 black pepper until well combined.
- 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 on all sides.
- Roast the squash: Bake the squash in the preheated oven for 20 minutes. Remove from the oven, flip the wedges over, and brush with any remaining glaze.
- Add the pecans: Sprinkle the chopped 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 while warm.
Servings and Timing
This recipe serves 4-6 people as a side dish.
- Preparation time: 10 minutes
- Cook time: 35-40 minutes
- Total time: 45-50 minutes
Variations
- Festive touch: Add dried cranberries during the last 5 minutes of baking for a colorful and tart contrast that enhances the fall flavors.
- Nut substitutions: If you don’t have pecans, you can use walnuts or slivered almonds as an alternative for the same crunchy texture.
- Spicy twist: Add a pinch of cayenne pepper or chili flakes to the glaze for a spicy kick that balances the sweetness.
Storage/Reheating
- Fridge: Store leftover roasted acorn squash in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, freeze the roasted squash wedges in a single layer, then transfer to a freezer bag. Reheat in the oven for best results.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the squash and the glaze ahead of time, but it’s best to bake it fresh right before serving to maintain the crispy texture and flavor.
Can I use a different type of squash?
Yes! While acorn squash is ideal for this recipe, you can substitute with butternut squash or delicata squash, though they may require slightly different cook times.
Can I make this without pecans?
Certainly! You can skip the pecans or replace them with other nuts like walnuts, almonds, or even sunflower seeds.
How can I make this dish more flavorful?
If you’d like a more savory version, you can reduce the amount of maple syrup and add a touch of garlic powder or Parmesan cheese for a different twist.
Is this dish vegan-friendly?
If you want to make this dish vegan, simply replace the butter with vegan butter or olive oil.
Can I use pre-cut squash?
Yes, if you’re short on time, you can use pre-cut acorn squash from the store. Just be sure to adjust the cooking time based on the size of the pieces.
Can I bake the squash at a lower temperature?
Yes, you can bake the squash at 375°F (190°C), but you’ll need to adjust the cook time slightly, adding an extra 5-10 minutes to ensure the squash is tender and caramelized.
How do I know when the squash is done?
The squash is done when it is fork-tender and caramelized on the edges. The pecans should also be toasted and crispy.
Conclusion
Maple Pecan Roasted Acorn Squash is a simple yet elegant side dish that brings comfort and warmth to any meal. With its combination of sweet maple syrup, fragrant spices, and crunchy pecans, this dish is sure to be a hit at your table. Whether for a holiday feast or a cozy weeknight dinner, this recipe is an easy way to add seasonal flavor and color to your plate.
Maple Pecan Roasted Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Maple Pecan Roasted Acorn Squash is a sweet and savory side dish that combines the natural sweetness of acorn squash with a maple syrup glaze, cinnamon, nutmeg, and crunchy pecans, creating a warm and comforting fall treat.
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 black pepper until well combined.
- 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 on all sides.
- Roast the squash: Bake the squash in the preheated oven for 20 minutes. Remove from the oven, flip the wedges over, and brush with any remaining glaze.
- Add the pecans: Sprinkle the chopped 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 while warm.
Notes
If you prefer, you can add dried cranberries during the last 5 minutes of baking for a festive touch.
For a spicier version, add a pinch of cayenne pepper or chili flakes to the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 200 kcal
- Sugar: 17g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
