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.
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.