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
Scale
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
