Maple Pecan Roasted Acorn Squash
This Maple Pecan Roasted Acorn Squash is a delightful combination of sweet and nutty flavors. It's an easy-to-make side dish that perfectly complements any autumn meal. The squash is roasted until tender and caramelized, then drizzled with maple syrup and topped with crunchy pecans for an irresistible finish.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 oven
Ingredients
- 2 medium acorn squash About 2 pounds.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup maple syrup
- ½ cup pecans Chopped.
- 1 teaspoon ground cinnamon Optional.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- Cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy flesh.
- Place the squash halves cut-side up on the baking sheet. Drizzle the olive oil over the squash and season with salt and pepper. If using, sprinkle the cinnamon on top.
- Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and caramelized around the edges.
- While the squash is roasting, combine the maple syrup and chopped pecans in a mixing bowl.
- Once the squash is done, remove it from the oven and drizzle the maple syrup mixture over each half.
- Return the squash to the oven for an additional 5 minutes to allow the pecans to toast slightly and the syrup to bubble.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can adjust the sweetness by varying the amount of maple syrup based on your preference.
This dish can be made ahead of time; simply reheat in the oven before serving.
Consider adding a sprinkle of feta cheese or crumbled goat cheese for added flavor. Enjoy!