Description
A cozy and flavorful Maple Pecan Roasted Acorn Squash recipe made with maple syrup, toasted pecans, and cinnamon. The perfect fall side dish that’s vegetarian, gluten-free, and naturally sweet. Great for Thanksgiving or any autumn dinner table.
Ingredients
2 medium acorn squash
3 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon cinnamon
1 cup chopped pecans
1⁄4 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut each acorn squash in half lengthwise. Scoop out the seeds and slice into thick wedges. Leave the skin on.
3. In a small saucepan or bowl, melt the butter. Stir in maple syrup, cinnamon, and salt. Mix until well combined.
4. Arrange squash wedges on a lined baking sheet. Brush each piece generously with the maple butter mixture.
5. Sprinkle chopped pecans on top of the squash, gently pressing to stick.
6. Roast for 30 to 35 minutes, flipping halfway through, until fork-tender and caramelized around the edges.
7. Remove from oven and drizzle with any leftover glaze. Serve warm.
Notes
For best presentation, slice squash evenly so all pieces cook at the same rate.
Use real maple syrup for depth of flavor—not pancake syrup.
You can toast the pecans lightly beforehand for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 290
- Sugar: 9g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg