Maple Pecan Roasted Acorn Squash

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Warm, cozy, and kissed with the sweet richness of maple syrup, this Maple Pecan Roasted Acorn Squash brings together the comforting essence of fall in every bite. It’s the kind of dish that looks gorgeous on a Thanksgiving table but is simple enough to whip up on a weeknight when you’re craving something earthy and sweet.

Acorn squash naturally caramelizes in the oven, becoming tender and golden, while the pecan-maple glaze soaks into each groove. The result is a fork-tender center with crispy edges and buttery, nutty bites that feel like autumn on a plate. Whether you’re serving this to impress guests or just cozying up for a weeknight dinner, this squash side dish is everything right about the season.

Why You’ll Love This Maple Pecan Roasted Acorn Squash

If you’re looking for a side dish that’s both wholesome and indulgent, this one hits the mark. The maple syrup adds a deep, rich sweetness that pairs perfectly with the toasty crunch of pecans. A little butter gives it that luxurious finish, and the acorn squash brings in a hearty, nutty flavor that feels like pure comfort.

It’s naturally gluten-free, vegetarian-friendly, and feels gourmet without being fussy. Plus, it fills your kitchen with the kind of aroma that makes you want to grab a blanket and watch the leaves fall.

What Kind of Acorn Squash Should I Use?

When choosing an acorn squash, look for one that feels heavy for its size with a dull, dark green skin. Avoid overly shiny squashes—that means they were picked too early or have been waxed. A spot or two of orange is fine; it just means the squash is mature and full of flavor.

Smaller squashes are sweeter and roast up beautifully without turning too watery. If you’re prepping for a crowd, two medium ones should do the trick, but if it’s just dinner for two, one will be plenty.

Ingredients for the Maple Pecan Roasted Acorn Squash

This dish is built on simple seasonal ingredients, each one playing a role in enhancing the natural flavor of the squash. Roasting deepens the sweetness and brings out a caramel-like richness that pairs beautifully with the toasted pecans and maple glaze.

• Acorn squash: The star of the show, acorn squash becomes soft and slightly sweet as it roasts. Its ridges hold the maple and butter glaze perfectly.
• Maple syrup: This adds a warm, natural sweetness that caramelizes in the oven and pairs perfectly with the squash.
• Butter: Just a few pats melt into the squash and blend with the syrup for a rich, luxurious finish.
• Pecans: These get perfectly toasted during baking, adding a crunch and nutty depth that complements the soft squash.
• Cinnamon: Brings warm spice and depth that turns this dish into something that tastes like fall.
• Salt: A pinch balances out the sweetness and enhances all the other flavors.

How To Make the Maple Pecan Roasted Acorn Squash

Step 1: Prep the Squash

Carefully slice the acorn squash in half lengthwise, scoop out the seeds, and then cut into thick wedges. You can leave the skin on—it softens during roasting and makes for a lovely presentation.

Step 2: Make the Maple Butter

In a small saucepan or bowl, melt the butter and stir in the maple syrup, cinnamon, and a pinch of salt. Give it a good mix until everything is well blended.

Step 3: Arrange and Glaze

Lay the squash wedges on a lined baking sheet. Brush each piece generously with the maple butter mixture. Sprinkle the chopped pecans over the top, pressing them gently into the glaze so they stick.

Step 4: Roast Until Tender

Roast in a preheated oven at 400°F (200°C) for 30 to 35 minutes, flipping halfway through. The squash should be fork-tender and lightly caramelized around the edges.

Step 5: Serve Warm

Transfer to a platter and drizzle with any remaining maple glaze from the pan. Serve warm as a side dish or even a meatless main for a cozy fall evening.

How to Serve and Store This Maple Pecan Roasted Acorn Squash

This dish shines brightest when served fresh out of the oven, warm and glossy with maple glaze. It makes a stunning side for any holiday feast but is just as comforting alongside a weeknight roast chicken or even a bowl of wild rice. The caramelized edges and tender center hold up beautifully to bold main dishes or light, crisp salads.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10-15 minutes until warmed through. Microwaving works in a pinch, but the oven helps bring back the caramelized texture.

This recipe feeds about 4 people as a side dish, or 2 if you’re enjoying it as a hearty vegetarian main.

What to Serve With Maple Pecan Roasted Acorn Squash?

Herb-Crusted Pork Tenderloin

The savory richness of herb-crusted pork balances the sweet nuttiness of the squash for a well-rounded plate.

Garlic Rosemary Chicken

A juicy roasted chicken with hints of rosemary complements the earthy flavors of the acorn squash beautifully.

Wild Rice Pilaf

The texture of wild rice adds a nice contrast, and its nuttiness pairs naturally with the pecans and maple glaze.

Kale and Apple Salad

Crisp apples, crunchy walnuts, and a tangy vinaigrette cut through the richness and add freshness.

Brown Sugar Glazed Carrots

A side dish that echoes the sweetness of the squash while layering in a different texture and flavor profile.

Crispy Brussels Sprouts

Roasted sprouts bring a bit of char and crisp that contrasts nicely with the soft, sweet squash.

Stuffed Portobello Mushrooms

For a vegetarian meal, pair it with cheesy or herby stuffed mushrooms for something filling and full of umami.

Cornbread with Honey Butter

Finish your plate with a fluffy slice of cornbread—the honey butter ties in the sweetness of the maple glaze.

Want More Side Dish Ideas with a Twist?

If you love this Maple Pecan Roasted Acorn Squash, you’re going to want to try these unique and flavor-packed side dishes too:

• Cheesy Brussels Sprout Bake for a gooey, golden veggie dish that even picky eaters will love.
• Loaded Scalloped Potatoes when you’re craving something creamy, hearty, and impossibly cheesy.
• Roasted Broccoli and Carrots that bring out the natural sweetness of veggies with crispy edges.
• Baked Potatoes in Foil with Parmesan Ranch Sauce for an indulgent twist on a classic.
• Savory Chicken Wraps with Garlic Cream Sauce if you want to turn your side into a complete meal.

Save This Recipe For Later

📌 Save this recipe to your Pinterest side dish board so you can revisit it when squash season rolls around again.

And when you do make it, leave a comment and let me know what you served it with. Did you go classic with roast chicken, or vegetarian with rice and greens? I love seeing your variations!

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