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Maple Pecan Roasted Acorn Squash

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An amazingly simple and delicious side dish featuring roasted acorn squash filled with buttery maple syrup and toasted pecans.

Ingredients

  • 2 whole acorn squash
  • 1 teaspoon sea salt
  • 3 tablespoons butter (divided into 4 pieces)
  • 1/3 cup pure maple syrup (or brown sugar)
  • Splash of vanilla extract (optional)
  • 1 teaspoon cinnamon
  • 1/2 cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 400°F.
  2. Cut the acorn squash in half lengthwise along the ridges. Scoop out the seeds and fibrous pulp. Pierce the inner flesh several times with a fork and sprinkle with 1/2 teaspoon salt.
  3. Place the squash halves cut-side down on a rimmed baking pan. Pour 2–3 tablespoons of water into the bottom of the pan and roast for 20–25 minutes or until fork-tender.
  4. Remove from the oven. In each squash cavity, place a pat of butter, drizzle with maple syrup, add a splash of vanilla (if using), and sprinkle with cinnamon.
  5. Scatter the pecans around the squash on the same pan and return to the oven for another 5–7 minutes, until butter is melted and pecans are toasted.
  6. Remove from the oven, season with additional salt if desired. Chop the pecans and sprinkle them on top of the squash to finish. Serve warm.

Notes

  • Serve one squash half per person; let each scoop the flesh and mix with butter, syrup, vanilla, cinnamon, and pecans.
  • Alternatively, scoop out the flesh and mash or whip with the flavorings, then top with toasted pecans for a mashed-style side.
  • Substitute brown sugar for the maple syrup, or pumpkin pie spice for cinnamon.
  • For quicker prep, microwave the squash (4–6 minutes high), then melt the butter and finish (do not microwave the pecans).
  • Drizzle with maple balsamic before serving, or stuff the squash with Thanksgiving stuffing and roast as directed.
  • Store whole acorn squash at 50°F–60°F for 4–6 weeks.

Nutrition

Find it online: https://recipesbyliza.com/maple-pecan-roasted-acorn-squash/