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Maple Pecan Roasted Acorn Squash

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  • Author: Amy
  • 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

  1. 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.
  2. Make the glaze: In a mixing bowl, whisk together the olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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