Maple Pecan Roasted Acorn Squash
This delicious Maple Pecan Roasted Acorn Squash pairs the natural sweetness of acorn squash with maple syrup and crunchy pecans. It's a perfect side dish for fall gatherings and a healthy addition to your meals.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 aluminum foil optional
- 1 oven mitts
Ingredients
- 2 medium acorn squashes About 1.5 pounds each.
- 4 tablespoons maple syrup Adjust to taste.
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut each acorn squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.
- In a mixing bowl, combine the maple syrup, olive oil, cinnamon, and a pinch of salt and pepper.
- Brush the mixture generously over the cut sides of the acorn squash halves.
- Place the squash halves, cut side up, on a baking sheet. Sprinkle the chopped pecans over each half.
- If desired, cover the baking sheet with aluminum foil to help steam the squash for the first 20 minutes of cooking.
- Roast the squash in the preheated oven for 25 minutes, then remove the foil (if used) and roast for an additional 20 minutes, or until the squash is tender and caramelized.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For extra flavor, you can add dried cranberries or a sprinkle of feta cheese on top after roasting.
Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Adjust the amount of maple syrup to your taste; you can add more for a sweeter flavor or reduce for a more savory dish.