Description
This Maple Pecan Roasted Acorn Squash recipe offers a delightful sweet and nutty flavor combination. Tender roasted acorn squash is brushed with buttery maple syrup and topped with toasted pecans, making it an easy and elegant side dish perfect for fall or any time you crave a comforting vegetable dish.
Ingredients
Scale
Squash
- 2 acorn squash, cut in half and seeds scooped out
Sweet Glaze
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
Topping
- 1/4 cup pecans, toasted and coarsely chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash evenly and achieve a tender texture.
- Prepare the Squash: Cut the acorn squash in half and scoop out the seeds carefully. Place the squash halves cut side up on a baking sheet to hold the maple syrup and butter glaze during roasting.
- Add Butter and Maple Syrup: Evenly divide the butter and maple syrup between the cavities of each squash half, ensuring the sweet glaze will infuse the flesh as it roasts.
- Roast the Squash: Bake for 40-50 minutes, or until the squash is tender when pierced with a fork. During baking, occasionally baste the squash with the syrup and butter mixture to enhance flavor and moisture.
- Add Toppings: Once the squash is tender, remove it from the oven and immediately sprinkle the toasted, coarsely chopped pecans on top for a crunchy texture contrast and nutty flavor.
- Serve: Serve the roasted acorn squash immediately while warm and enjoy this sweet, buttery, and nutty side dish.
Notes
- For a sweeter alternative, substitute maple syrup with brown sugar or honey.
- To toast pecans, spread them on a baking sheet and roast at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
- Keep an eye on the squash during baking to avoid overcooking and mushy texture.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
