Description
This Maple Pecan Roasted Acorn Squash recipe offers a sweet and nutty twist on a classic fall favorite. Tender roasted acorn squash halves are infused with rich butter and maple syrup, then topped with toasted pecans for added crunch and flavor. Perfect as a side dish for autumn dinners or holiday meals.
Ingredients
Scale
Squash
- 2 acorn squash, cut in half and seeds scooped out
Butter & Sweetener
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
Toppings
- 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.
- Prepare the squash: Cut each acorn squash in half and scoop out the seeds with a spoon. Arrange the halves cut side up on a baking sheet for roasting.
- Add butter and maple syrup: Evenly divide the butter and maple syrup between each squash cavity, allowing the flavors to seep into the squash as it cooks.
- Roast the squash: Bake the squash for 40-50 minutes, or until it is soft and tender when pierced with a fork. Occasionally baste the squash with the syrup and butter mixture for enhanced flavor and moisture.
- Add pecans: Once the squash is tender and out of the oven, sprinkle the toasted and coarsely chopped pecans on top for a delightful crunch.
- Serve: Serve immediately while warm and enjoy this comforting and flavorful dish.
Notes
- You can substitute the maple syrup with brown sugar or honey if preferred.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- For a vegan version, substitute butter with a plant-based alternative.
- Ensure the acorn squash is cut evenly so it roasts uniformly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
