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
