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