Maple Pecan Roasted Acorn Squash 🍁✨
A cozy fall side dish that combines the natural sweetness of acorn squash with rich maple syrup and crunchy pecans.
Ingredients:
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup maple syrup
- 1/4 cup chopped pecans
- 1 tablespoon butter, melted
- 1/2 teaspoon cinnamon (optional)
- Fresh thyme or rosemary for garnish (optional)
Instructions:
- Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Prepare the Squash:
Brush each squash half with olive oil and season with salt and pepper. Place them cut-side down on the baking sheet and roast for 25–30 minutes, until just tender. - Add the Maple Pecan Glaze:
In a small bowl, whisk together maple syrup, melted butter, and cinnamon (if using). Flip the squash halves cut-side up and brush generously with the mixture. - Top and Roast Again:
Sprinkle chopped pecans evenly into each squash half and drizzle with any remaining glaze. Roast for an additional 10–15 minutes, until caramelized and golden. - Serve:
Garnish with fresh thyme or rosemary and serve warm. Perfect with roasted chicken, turkey, or as a vegetarian main dish!
Tips:
- For extra crunch, toast the pecans before adding them.
- Swap maple syrup for honey if you prefer a different sweetness.
- Add a pinch of crushed red pepper for a sweet-and-spicy twist.
Servings: 4
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Calories: ~220 kcal per serving