Description
Maple Pecan Roasted Acorn Squash is a delightful fall side dish featuring tender, caramelized acorn squash halves glazed with a buttery maple syrup mixture and topped with crunchy pecans. This vegetarian recipe combines warm spices like cinnamon and nutmeg to create a cozy, flavorful accompaniment perfect for holiday meals or any autumn dinner.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Maple Pecan Glaze
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the acorn squash halves cut-side up on the prepared baking sheet. Brush the insides with olive oil and season with salt and pepper.
- Initial Roasting: Roast the acorn squash halves in the oven for 25 minutes until they begin to soften.
- Make Maple Glaze: While the squash roasts, melt the unsalted butter in a small saucepan over low heat. Stir in the pure maple syrup, ground cinnamon, and ground nutmeg to create a fragrant, spiced glaze.
- Glaze and Top: Remove the roasting squash from the oven after 25 minutes and evenly pour the maple mixture into each squash half. Sprinkle chopped pecans generously over the top.
- Final Roasting: Return the glazed and topped squash to the oven and roast for an additional 20–25 minutes, or until the squash is tender throughout and the glaze is caramelized.
- Serve: Remove from the oven and serve warm as a flavorful, festive side dish.
Notes
- For extra crunch, toast the pecans lightly before adding to the squash.
- Brown sugar can be substituted for pure maple syrup if preferred.
- This dish is an excellent vegetarian side for holiday meals like Thanksgiving.
