Maple Pecan Roasted Acorn Squash

Maple pecan roasted acorn squash is one of those dishes that tastes like autumn and looks stunning on the table. When family comes over on chilly evenings or I want to turn a weeknight dinner into something special, this recipe never fails. The aromatic spices mingle with buttery roasted squash while maple syrup turns everything a little magical.

I first whipped this up for a last minute Friendsgiving potluck and it was the first side dish gone. Now even my picky eater requests it any time acorn squash show up at the store.

Ingredients

• Acorn squash medium size: Choose ones that feel heavy for their size with smooth firm skin to ensure sweetness
• Olive oil: For roasting and adding subtle richness Use a robust cold pressed variety for best flavor
• Salt: Essential for bringing out the sweetness and flavor in the squash I like flaky kosher salt for sprinkling
• Black pepper: Freshly ground delivers fragrance and a gentle heat Look for whole peppercorns to grind yourself
• Maple syrup: Pure maple syrup adds deep caramel sweetness Skip pancake syrup and look for Grade A or B
• Pecans: Fresh and chopped These give crunch and warmth Toasted pecans are even better if you have time
• Cinnamon: Warm spice that pairs perfectly with both squash and pecans Use Ceylon cinnamon for mellow heat
• Nutmeg: Freshly grated has unbeatable aroma but ground works for speed Adds cozy depth to the filling

Instructions

Prep the Squash:

Cut the acorn squashes in half from stem to tip and scoop out all seeds and stringy bits with a spoon. Look for firm halves with no soft spots so they hold shape while roasting.

Season and Oil:

Brush the cut sides of the squash well with olive oil using a pastry brush to work oil into all the crevices. Sprinkle evenly with salt and black pepper. Take care to season into the cavity so every bite is flavorful.

Roast the Squash:

Line a rimmed baking sheet with parchment paper to catch syrupy drips. Arrange the squash halves cut side down to concentrate heat and create caramelized edges. Roast in a hot 400 degree oven for about 25 to 30 minutes or until a fork glides easily through the flesh and the edges begin to turn golden brown.

Prepare the Maple Pecan Mixture:

While the squash roasts mix together pure maple syrup chopped pecans cinnamon and nutmeg in a small bowl. Stir thoroughly so the nuts get coated and the spices are evenly distributed. If your pecans are raw they can toast to perfection in the oven later.

Fill the Squash and Finish Roasting:

Carefully turn the roasted squash halves cut side up using tongs as they will be very hot. Spoon the maple pecan mixture into each cavity filling generously so some spills onto the edges. Return to the oven cut side up and roast for another 10 to 15 minutes. This lets the syrup bubble and caramelize while pecans toast and turn golden.

Cool and Serve:

Let the squash rest for a few minutes out of the oven. This helps the syrup thicken and makes them easier to serve intact. Serve warm as a side or centerpiece.

Maple syrup is what seals the deal for me Fragrant earthy and deep it complements acorn squash like a dream I remember my mom drizzling it straight from a Vermont jug and now I do the same every autumn The pecans are always my favorite part for their toasty crunch

Storage Tips

Maple pecan roasted acorn squash keeps very well If there are leftovers store them in an airtight container in the fridge for up to four days Reheat slices in a hot oven or microwave until just heated through I sometimes slice leftovers onto salads or grain bowls for a cozy lunch

Ingredient Substitutions

If you do not have pure maple syrup honey works but will be a bit sweeter Walnuts can replace pecans or try chopped hazelnuts for a twist You can use delicata or butternut squash in place of acorn if that is what you find just adjust roasting time

Serving Suggestions

This dish shines next to roast chicken turkey or pork For a vegetarian meal pair with wild rice or whole grain pilaf It anchors holiday spreads and brightens weeknight dinners I love adding a sprinkle of fresh thyme or crumbled goat cheese before serving for a savory pop

Cultural Context

Roasting squash with warming spices is a fall tradition in my house growing up in New England The maple and pecan combo nods to classic American flavors found in pies and casseroles It is a recipe that bridges nostalgia and modern tastes easily

Seasonal Adaptations

Try butternut squash or delicata squash when acorn is out of season Use pumpkin pie spice if you want a shortcut on the cinnamon and nutmeg Swap in dried cranberries for a bit of tartness in the filling

Success Stories

A friend once brought this to a neighborhood potluck and another neighbor has made it every Thanksgiving since even bragging about how easy it is to prepare It has converted a few squash skeptics into fans and accompanies many cozy dinners at my table

Freezer Meal Conversion

To freeze prepare up through the first roast then cool wrap tightly with foil and freeze for up to two months Thaw in the fridge Fill with pecan mixture and finish roasting as directed for a make ahead holiday side

This easy dish transforms a simple squash into a fall feast centerpiece. Serve warm and watch it disappear from the table—everyone will ask for more.

Recipe FAQs

→ How do I know when acorn squash is fully cooked?

The acorn squash is done when the flesh becomes tender and can be easily pierced with a fork or knife.

→ Can I substitute another nut for pecans?

Yes, walnuts or almonds can work well if you prefer, providing a different but delicious texture.

→ Is it necessary to peel the acorn squash?

No, the skin becomes soft during roasting and is edible; you can eat it or scoop out the flesh as you like.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator and reheat in the oven or microwave as desired.

→ What makes this dish sweet?

Pure maple syrup and cinnamon give the squash its signature sweet and aromatic depth.

→ Can this dish be prepared ahead?

The squash can be roasted ahead of time; add the topping and finish in the oven just before serving.