This Maple Pecan Roasted Acorn Squash is a delicious and festive side dish that’s perfect for fall and holiday meals. The natural sweetness of the acorn squash is enhanced with maple syrup and complemented by the crunchy pecans.
📋 Ingredients:
- 🌰 2 medium acorn squash
- 🧈 4 tablespoons unsalted butter, melted
- 🍁 1/4 cup pure maple syrup
- 🍯 2 tablespoons brown sugar
- 🌿 1 teaspoon ground cinnamon
- 🌿 1/2 teaspoon ground nutmeg
- 🌿 1/2 teaspoon ground cloves
- 🥜 1/2 cup chopped pecans
- 🧂 Salt, to taste
📝 Directions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Squash:
- Cut each acorn squash in half lengthwise and remove the seeds and strings. Slice each half into 1-inch thick wedges.
- Make the Maple Butter Mixture:
- In a small bowl, whisk together the melted butter, maple syrup, brown sugar, ground cinnamon, ground nutmeg, and ground cloves.
- Coat the Squash:
- Place the squash wedges in a large mixing bowl. Pour the maple butter mixture over the squash and toss to coat evenly.
- Arrange on Baking Sheet:
- Arrange the coated squash wedges in a single layer on the prepared baking sheet. Sprinkle with salt to taste.
- Roast:
- Roast the squash in the preheated oven for 20 minutes. Remove from the oven, flip the squash wedges, and sprinkle the chopped pecans over the top. Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.
- Serve:
- Transfer the roasted squash to a serving platter. Drizzle any remaining maple butter mixture from the baking sheet over the top.
- Serve warm and enjoy!
Preparation time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4 servings
Calories: 250 kcal per serving
💡 Notes:
- For a savory twist, you can add a sprinkle of freshly ground black pepper or a pinch of red pepper flakes before roasting.
- This dish pairs wonderfully with roasted meats or as part of a holiday spread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.