Maple Pecan Roasted Acorn Squash is a beautifully sweet and nutty fall side dish that starts with tender roasted acorn squash halves filled with butter and maple syrup, then topped with toasted pecans. It’s cozy, comforting, and incredibly simple to prepare.
Why You’ll Love Maple Pecan Roasted Acorn Squash
This recipe strikes a delicious balance—sweet maple syrup and creamy butter blend seamlessly to highlight the acorn squash’s naturally nutty flavor.
For serving, you can scoop it straight from the skin like a built-in bowl, or mash the tender flesh into a smooth, comforting side dish. Feel free to mix in extra butter, a drizzle of syrup, or warm spices for added depth.
Ingredients
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2 acorn squash, halved and seeds removed
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2 tablespoons butter, divided between squash halves
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4 tablespoons maple syrup (or brown sugar or honey)
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1/4 cup pecans, toasted and coarsely chopped (optional, but highly recommended)
Optional Flavor Boosters:
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2 teaspoons white miso paste (mix with butter and syrup before baking)
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2 tablespoons crumbled blue cheese, added after baking
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2 tablespoons cooked, crumbled bacon, added post-bake
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1/2 teaspoon ground cinnamon
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1/2 teaspoon fresh thyme, chopped
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1/2 teaspoon fresh rosemary, chopped
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Or mash the roasted flesh like mashed potatoes after scooping it out!
Step‑by‑Step: How to Make Maple Pecan Roasted Acorn Squash
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Preheat oven to 400 °F (200 °C).
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Arrange squash halves on a baking sheet, cavity-side up.
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Divide butter and maple syrup equally into each squash cavity.
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Bake until squash is tender, about 40–50 minutes, basting occasionally with melted syrup and butter.
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Top with toasted pecans (if using) and serve immediately—scoop and enjoy with a spoon!
Helpful Tips
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Basting the squash throughout roasting enhances flavor and helps caramelize the edges.
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For extra complexity, mix miso into the butter mixture or top with blue cheese and bacon for a savory twist.
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Roasting time may vary depending on the size of your squash—test for tenderness with a fork.
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This dish can be served straight from the skin or scooped and mashed for a different texture.
Substitutions and Variations
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Sweetener swaps: Try honey or brown sugar instead of maple syrup.
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Flavor upgrades:
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Spice it up with cinnamon, thyme, or rosemary.
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Add bold toppings like blue cheese or bacon after baking.
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Mash the flesh post-roasting and blend with butter and spices for a creamy alternative.
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Storage Instructions
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Store leftovers in an airtight container in the fridge for up to 4 days.
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To reheat, warm in a 350 °F oven until heated through.
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Freezing is possible but may slightly alter texture—best enjoyed fresh or refrigerated.
Nutritional Information
Approximate values per serving:
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Calories: 189
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Fat: 5 g (Saturated 3 g)
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Cholesterol: 15 mg
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Sodium: 9 mg
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Carbohydrates: 35 g (Fiber 3 g, Sugars 12 g)
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Protein: 1 g
Serving Suggestions
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Pair with roasted meats like pork tenderloin or chicken.
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Serve as a vegetarian entrée with a side salad or whole grains.
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Mash and serve in bowls, topped with extra pecans or a drizzle of syrup.
Frequently Asked Questions About Maple Pecan Roasted Acorn Squash
Is acorn squash skin edible?
Yes! The skin becomes tender during roasting and is completely edible, though some may prefer scooping the flesh.
What if I don’t have maple syrup?
Brown sugar or honey works just as well—adjust to taste.
Can I prepare this ahead of time?
Yes! You can prep the squash and toppings in advance. For best flavor, bake just before serving and reheat as needed.
Can I use other squash types?
Absolutely. Butternut, delicata, or kabocha squash are great alternatives. Just adjust cooking time and remove skin if needed.
Why doesn’t the base recipe use spices like cinnamon?
The base keeps things simple and lets the natural sweetness of squash shine, but you’re encouraged to add spices if you want that warm, cozy flavor.
Conclusion
Thank you so much for stopping by—I hope you absolutely adore this Maple Pecan Roasted Acorn Squash! It’s one of those recipes that’s effortlessly elegant yet incredibly cozy—the kind that invites you to savor every spoonful. Whether you’re gathering around the table with loved ones or treating yourself to a comforting meal, this dish warms both the heart and the kitchen. May each bite be as delightful for you as it was for me. Happy roasting, and thanks for being part of this food-loving community—enjoy every delicious moment!
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Maple Pecan Roasted Acorn Squash
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Maple Pecan Roasted Acorn Squash is a warm and cozy fall side dish with buttery maple flavor and crunchy pecan topping—easy to make and perfect for any holiday or weeknight meal.
Ingredients
2 acorn squash, halved and seeded
2 tablespoons butter
4 tablespoons maple syrup (or honey or brown sugar)
1/4 cup toasted pecans, chopped (optional)
Optional Add-ins:
2 tsp white miso paste
2 tbsp crumbled blue cheese (after baking)
2 tbsp cooked crumbled bacon (after baking)
1/2 tsp cinnamon
1/2 tsp chopped thyme
1/2 tsp chopped rosemary
Instructions
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Preheat oven to 400 °F (200 °C).
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Arrange squash halves on a baking sheet, cavity-side up.
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Divide butter and maple syrup equally into each squash cavity.
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Bake until squash is tender, about 40–50 minutes, basting occasionally with melted syrup and butter.
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Top with toasted pecans (if using) and serve immediately—scoop and enjoy with a spoon!
Notes
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Adjust roasting time based on squash size.
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Optional toppings like bacon or blue cheese add savory depth.
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Mash the squash after roasting for a creamy, flavorful side.
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For a flavor twist, stir in miso, herbs, or spices before baking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 189
- Sugar: 12g
- Carbohydrates: 35g
- Protein: 1g