Maple Pecan Roasted Acorn Squash
A delicious seasonal side dish featuring tender acorn squash roasted with a sweet maple and pecan topping, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium acorn squashes
- 1/4 cup pure maple syrup
- 1/2 cup pecans (chopped or whole)
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon cinnamon
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil, then sprinkle with salt and pepper.
- Place the halves cut-side down on a baking sheet and roast for 25-30 minutes or until tender, flipping halfway through.
- While the squash is roasting, mix maple syrup, pecans, cinnamon, and a pinch of salt in a bowl.
- Once the squash is fork-tender, remove from the oven and spoon the maple pecan mixture into each half.
- Bake for an additional 10 minutes, or until the nuts are lightly toasted and fragrant.
Notes
Feel free to customize with spices like nutmeg or cayenne. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://daytasty.com/maple-pecan-roasted-acorn-squash-2/