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Irresistible Maple Pecan Acorn Squash In Just 3 Steps

Maple Pecan Acorn Squash
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Sweet and savory roasted acorn squash with maple pecan filling, perfect for fall dinners or holiday meals.

Ingredients

Scale
  • 2 acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans (plus extra halves for topping)
  • 1/4 cup brown sugar
  • Fresh sage leaves (optional, for garnish)

Instructions

  1. Preheat oven to 400°F. Brush acorn squash halves with olive oil and sprinkle with salt and pepper. Place cut side up on a baking sheet. Roast for 30 minutes.
  2. In a bowl, combine melted butter, maple syrup, cinnamon, nutmeg, brown sugar, and chopped pecans.
  3. After 30 minutes, spoon the pecan-maple mixture into the roasted squash centers. Add pecan halves on top.
  4. Return to oven and bake another 15-20 minutes, until the squash is tender and filling is bubbling.
  5. Let squash cool slightly. Garnish with fresh sage leaves if desired, and serve warm.

Notes

  • For a crunchier texture, toast the pecans before adding them to the filling.
  • Adjust sweetness by reducing or increasing maple syrup and brown sugar to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/maple-pecan-acorn-squash-recipe/