Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash is a warm, sweet side dish that is simple to make and full of fall flavors.

introduction – Maple Pecan Roasted Acorn Squash

This Maple Pecan Roasted Acorn Squash is easy and comforting for weeknights or holidays.
It pairs well with many meals and makes the house smell great while it cooks.
See ideas for other roasted sides like roasted vegetables for a full plate: roasted broccoli and cauliflower.

why make this recipe – Maple Pecan Roasted Acorn Squash

Make this Maple Pecan Roasted Acorn Squash because it is quick, healthy, and crowd-pleasing.
The maple adds sweetness and the pecans add a crunchy bite.
If you serve fish or simple mains, this squash works well with dishes like roasted cod with burst tomatoes and olives.

how to make Maple Pecan Roasted Acorn Squash

Make the squash in a few clear steps.
You will cut, season, roast, then top with pecans near the end so they stay crunchy.
Follow the Ingredients and Directions sections below for the exact amounts and steps.

Ingredients : Maple Pecan Roasted Acorn Squash

• 1 acorn squash
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1/2 cup pecans, chopped
• Salt and pepper to taste
• Optional: cinnamon, nutmeg

Directions : Maple Pecan Roasted Acorn Squash

• Preheat the oven to 400°F (200°C).
• Cut the acorn squash in half and scoop out the seeds.
• Drizzle olive oil and maple syrup on the cut sides of the squash.
• Season with salt, pepper, and optional spices.
• Place the squash halves cut side down on a baking sheet.
• Roast for 25-30 minutes until tender.
• In the last 10 minutes, sprinkle chopped pecans on top.
• Serve warm.

how to serve Maple Pecan Roasted Acorn Squash

Serve this Maple Pecan Roasted Acorn Squash warm.
You can scoop the flesh into bowls or leave the halves as a pretty side.
Try it with roasted veggies or a simple fish dish like roasted cod with burst tomatoes and olives for an easy meal.

how to store Maple Pecan Roasted Acorn Squash

Let the squash cool to room temperature before storing.
Place in an airtight container and keep in the fridge for up to 4 days.
Reheat gently in the oven or microwave until warm.

tips to make Maple Pecan Roasted Acorn Squash

• Pick a firm acorn squash with no soft spots.
• Cut carefully; use a sharp knife and a stable board.
• Add pecans late so they stay crisp.
• For a savory twist, skip the maple and add butter and herbs.
  You can also serve it with other roasted sides like roasted broccoli and cauliflower.

variation (if any) – Maple Pecan Roasted Acorn Squash

• Add butter and thyme for a savory version.
• Mix brown sugar with maple for extra caramel flavor.
• Use walnuts instead of pecans for a different nutty taste.

FAQs – Maple Pecan Roasted Acorn Squash

Q: Can I roast smaller or larger squash the same way?
A: Yes. Adjust roasting time by a few minutes until the squash is tender.

Q: Can I prepare this ahead of time?
A: Yes. Roast it, cool it, and store in the fridge. Reheat before serving.

Q: What tool helps cut acorn squash safely?
A: A sharp chef’s knife and a sturdy cutting board work best. Buy it here.

Q: Can I make this vegan?
A: The recipe is already vegan if you use plant-based maple syrup (maple itself is vegan).

Maple Pecan Roasted Acorn Squash

This warm, sweet side dish is simple to make and full of fall flavors, featuring roasted acorn squash topped with crunchy pecans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish, Vegetarian

Cuisine American, Fall

Servings 4 servings

Calories 200 kcal

Ingredients

  

Main Ingredients

• 1 whole acorn squash Pick a firm acorn squash with no soft spots.
• 2 tablespoons olive oil
• 1/4 cup maple syrup Use plant-based maple syrup for vegan version.
• 1/2 cup pecans, chopped Add late in the roasting process to keep them crunchy.
• Salt and pepper to taste Optional: add cinnamon and nutmeg for extra flavor.

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• Cut the acorn squash in half and scoop out the seeds.
• Drizzle olive oil and maple syrup on the cut sides of the squash.
• Season with salt, pepper, and optional spices.

Cooking

• Place the squash halves cut side down on a baking sheet.
• Roast for 25-30 minutes until tender.
• In the last 10 minutes, sprinkle chopped pecans on top.
• Serve warm.

Notes

Let the squash cool to room temperature before storing. Store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm.

Keyword acorn squash, Easy Side Dish, fall flavors, maple pecan, roasted vegetables