Maple Pecan Rosemary Acorn Squash
This Maple Pecan Rosemary Acorn Squash is a delicious and festive side dish packed with flavors. The sweetness of maple syrup, the nuttiness of pecans, and the aromatic rosemary come together beautifully, making it a perfect addition to any fall or holiday meal.
Equipment
- 1 baking sheet
- 1 parchment paper (optional)
- 1 mixing bowl
- 1 measuring spoons
- 1 oven
Ingredients
- 2 medium acorn squashes About 1.5-2 pounds total.
- ¼ cup maple syrup
- ½ cup pecans, chopped For more intense flavor, toast the pecans on the stovetop before adding.
- 2 tablespoons fresh rosemary, finely chopped Or 1 tablespoon dried rosemary.
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- Carefully cut the acorn squashes in half vertically and scoop out the seeds with a spoon. Place the halves cut-side up on the baking sheet.
- In a mixing bowl, combine the maple syrup, olive oil, chopped rosemary, salt, and pepper. Mix well.
- Brush the maple syrup mixture generously over the cut sides of each acorn squash half.
- Sprinkle the chopped pecans over the squashes, ensuring they are evenly coated in the mixture.
- Roast the acorn squash in the preheated oven for about 30 minutes, or until the flesh is tender and slightly caramelized.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For a more intense flavor, toast the pecans on the stovetop for a few minutes before adding them to the squash.
This dish can be served warm or at room temperature.
Consider garnishing with additional fresh rosemary before serving for visual appeal.