If you’re looking for a delicious way to celebrate the flavors of autumn, you simply have to make Maple Pecan Roasted Acorn Squash. This dish is a cozy, sweet-and-savory wonder that transforms humble acorn squash into something enchanting. The squash turns beautifully caramelized in the oven, absorbing rich maple syrup, warm spices, and butter, all crowned with crunchy, golden pecans. Whether you serve it at a special holiday gathering or as a weekday treat, Maple Pecan Roasted Acorn Squash brings comfort, color, and heart to any table.
Ingredients You’ll Need
The magic of Maple Pecan Roasted Acorn Squash lies in its simplicity. Each ingredient adds something special, whether that’s earthy richness, subtle spice, or a hint of sweetness and crunch. Here’s what you’ll need, and why it matters:
- Acorn squash: The star of the show, with its naturally sweet flavor and velvety texture, perfect for roasting.
- Olive oil: Helps the squash caramelize and keeps the edges beautifully golden.
- Salt: Balances the sweetness and brings out all the flavors.
- Ground black pepper: Adds a tiny hint of warmth and depth.
- Pure maple syrup: The key ingredient for that glorious, rich sweetness and iconic autumn flair.
- Unsalted butter: Creates a luxurious, silky maple sauce as it melts into the squash.
- Ground cinnamon: Brings warmth and amplifies the cozy feel of this dish.
- Ground nutmeg: A subtle hint of spice that deepens the flavor.
- Chopped pecans: Provide satisfying, toasty crunch and a nutty contrast to the tender squash.
How to Make Maple Pecan Roasted Acorn Squash
Step 1: Prep the Squash
Start by cutting each acorn squash in half from stem to tip and scoop out all the seeds and strings—this step is oddly satisfying. Give the halves a quick pat with a towel to make sure they’re dry for optimal roasting. Then, place your squash halves cut-side up on a parchment-lined baking sheet, ready for that first brush of flavor.
Step 2: Season and Roast
Brush the insides of each squash half with olive oil, making sure you don’t miss a single crevice. Sprinkle on the salt and pepper for that savory base. Pop the tray in a preheated 400°F (200°C) oven, and let your Maple Pecan Roasted Acorn Squash roast for about 25 minutes. The kitchen will start to smell incredible as the squash edges begin to brown.
Step 3: Make the Maple Sauce
While the squash is roasting, it’s time to mix up the syrupy goodness. Over low heat, melt the butter in a small saucepan, then stir in the pure maple syrup, cinnamon, and nutmeg. The aroma alone is worth the minimal effort—just keep it gentle and whisk until everything’s combined and glossy.
Step 4: Add the Maple Pecan Magic
After the initial roast, carefully remove the squash from the oven (they’ll be hot!) and pour the warm maple sauce evenly into each half. Top each one off with a generous sprinkle of chopped pecans, ensuring you get a bit of crunch in every bite. This is where Maple Pecan Roasted Acorn Squash truly comes to life.
Step 5: Finish Roasting
Return the tray to the oven and roast for another 20 to 25 minutes. The squash will become tender, the maple sauce will bubble and soak in, and the pecans will toast into golden perfection. You’ll know it’s ready when the squash is fork-tender and the edges are nicely caramelized. Serve these beauties warm for maximum comfort.
How to Serve Maple Pecan Roasted Acorn Squash
Garnishes
To finish your Maple Pecan Roasted Acorn Squash, sprinkle a few extra toasted pecans or a pinch of flaky sea salt on top for texture and contrast. For a pop of color, add a few fresh thyme leaves or a dusting of extra cinnamon—these small touches make the dish look as good as it tastes.
Side Dishes
This dish shines alongside classic holiday mains, like roasted turkey, glazed ham, or even hearty lentil loaf for a vegetarian feast. Try pairing it with garlicky sautéed greens or wild rice pilaf to balance its sweet richness and create a satisfying, well-rounded meal.
Creative Ways to Present
Impress your guests by serving each squash half individually, so everyone gets their own edible bowl of maple-pecan goodness. For a festive touch, slice the roasted squash into wedges and arrange them on a platter, drizzled with any leftover syrup. Maple Pecan Roasted Acorn Squash also makes a beautiful addition to a fall-themed grain bowl or salad.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which happens less often than you’d expect!), wrap each squash half tightly in foil or transfer them to an airtight container. Stored in the fridge, Maple Pecan Roasted Acorn Squash keeps well for up to 4 days, making it a tasty next-day side or lunchtime treat.
Freezing
You can freeze fully cooked Maple Pecan Roasted Acorn Squash if you want to save some for longer. Let the squash cool completely, wrap tightly, and store in a freezer-safe container for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the squash halves on a baking sheet and warm in a 350°F oven until heated through (about 15 minutes). This method keeps the pecans crunchy and the squash soft. For a quick option, use the microwave, but cover lightly to prevent drying out.
FAQs
Can I use a different type Side Dish
Absolutely! While acorn squash is ideal for its tender texture and shape, delicata or small butternut squash would also work. Just adjust roasting times as needed, since sizes and thicknesses vary.
Is there a vegan option for Maple Pecan Roasted Acorn Squash?
Yes! Substitute your favorite plant-based butter in place of dairy butter. The results are just as rich, and you’ll still get all that lovely maple flavor and crunch.
Can I prepare Maple Pecan Roasted Acorn Squash ahead of time?
Definitely. You can roast the squash and prepare the sauce the day before. Simply assemble with pecans and reheat before serving for that just-baked effect.
What’s the best way to toast the pecans?
Toast pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and golden. This adds even more depth and crunch to each serving of Maple Pecan Roasted Acorn Squash.
Is this recipe suitable for holidays like Thanksgiving?
Maple Pecan Roasted Acorn Squash was made for the holiday table! Its blend of sweet, savory, and nutty flavors makes it a standout vegetarian side that will win over everyone, not just those avoiding meat.
Final Thoughts
Give Maple Pecan Roasted Acorn Squash a try, and you might just find yourself craving it all season long. It’s a simple yet unforgettable dish that makes any meal feel special. Gather your ingredients and treat yourself (and your loved ones) to this cozy, crowd-pleasing favorite!
Print
Maple Pecan Roasted Acorn Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the flavors of fall with this delicious Maple Pecan Roasted Acorn Squash recipe. The combination of sweet maple syrup, crunchy pecans, and warm spices makes this a perfect side dish for any autumn meal.
Ingredients
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 Topping:
- 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 the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare squash: Place the acorn squash halves cut-side up on the baking sheet. Brush with olive oil, season with salt and pepper, and roast for 25 minutes.
- Make maple pecan topping: In a saucepan, melt butter and mix with maple syrup, cinnamon, and nutmeg.
- Add topping: Pour the maple mixture into each squash half, sprinkle with pecans, and roast for an additional 20–25 minutes until caramelized.
- Serve: Serve warm and enjoy!
Notes
- For extra crunch, toast the pecans before adding.
- Substitute brown sugar for maple syrup if desired.
- This dish makes a great vegetarian side for holiday meals.
Nutrition
- Serving Size: 1 squash half
- Calories: 290
- Sugar: 13g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
