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Maple Pecan Roasted Acorn Squash
Alyssa

Maple Pecan Roasted Acorn Squash

Enjoy caramelized acorn squash with maple syrup and pecans – a perfect sweet and savory side for fall feasts and holiday dinners.
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Ingredients Method

Ingredients
  

  • 2 acorn squash halved & seeded: The base of this dish, the acorn squash, imparts a sweet and earthy flavor when roasted. Aim for squash that feels heavy for its size with a sturdy shell.
  • 2 tbsp butter: Adds richness and helps to caramelize the squash enhancing its natural sweetness.
  • 4 tbsp maple syrup or brown sugar / honey as alternatives: The star ingredient, maple syrup brings a delightful sweetness to the dish. Brown sugar can be substituted for a slightly different flavor profile, and honey can be used for a floral note.
  • 1/4 cup pecans toasted & chopped, optional: Pecans contribute a heartfelt crunch and a nutty flavor that contrasts beautifully with the soft squash.

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). This step ensures your squash cooks evenly and achieves that perfect roasted texture.
  2. Prepare the Squash: Carefully slice 2 acorn squash in half and scoop out the seeds using a spoon. Place the squash halves cut-side up on a baking sheet lined with parchment paper for easy cleanup.
  3. Add Butter and Maple Syrup: Divide 2 tbsp butter evenly between the scooped halves, placing it in the center. Then, drizzle 4 tbsp maple syrup over each half, allowing it to pool slightly in the cavity.
  4. Bake the Squash: Place the baking sheet in the preheated oven and bake for 40-50 minutes. Baste the squash halfway through by spooning the melted butter and syrup back over the top. The squash is done when it’s fork-tender and caramelized around the edges.
  5. Top with Pecans: Remove the squash from the oven, and sprinkle 1/4 cup toasted pecans over the top before serving. This adds beautiful crunch and extra flavor.