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Maple Pecan Roasted Acorn Squash: A Cozy Fall Delight!

Maple Pecan Roasted Acorn Squash
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A cozy fall delight featuring roasted acorn squash drizzled with maple syrup and topped with crunchy pecans.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves
  • 1 tablespoon brown sugar

Instructions

  1. Preheat oven to 400°F (200°C). Slice a small bit off the bottom of each squash half so they sit flat. Brush the flesh with olive oil and place cut-side up on a baking sheet.
  2. In a small bowl, combine maple syrup, cinnamon, nutmeg, and salt. Brush half of this mixture inside each squash. Roast uncovered for 25 minutes.
  3. Toss pecans with the remaining maple mixture and brown sugar. Spoon this into each squash center after the initial roast.
  4. Return to oven for 15–20 minutes until squash is fork-tender and pecans are sticky and golden.
  5. Let cool slightly. Serve warm as a savory-sweet side or vegetarian centerpiece.

Notes

  • Slice a thin layer off the base to prevent wobbling.
  • For extra crunch, toast the pecans before mixing with glaze.
  • Use butternut squash as a delicious substitute if needed.

Nutrition

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