Maple Pecan Roasted Acorn Squash (Print Version)
Tender roasted acorn squash with maple, pecans, and spice for a naturally sweet, flavorful side.
# Ingredients:
→ Main components
01 -
2 medium acorn squash, halved and seeds removed
02 -
2 tablespoons olive oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
→ Maple pecan filling
05 -
1/4 cup pure maple syrup
06 -
1/2 cup pecans, chopped
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
# Steps:
01 -
Preheat oven to 400°F (204°C).
02 -
With a sharp knife, halve each acorn squash lengthwise and scoop out the seeds.
03 -
Brush cut sides of the squash halves evenly with olive oil. Sprinkle each half with salt and black pepper.
04 -
Arrange squash halves cut side down on a baking sheet lined with parchment paper. Roast in preheated oven for 25–30 minutes, until flesh is fork-tender.
05 -
While squash is roasting, thoroughly combine maple syrup, chopped pecans, cinnamon, and nutmeg in a small bowl.
06 -
Carefully flip squash halves cut side up. Spoon maple pecan mixture into the center of each roasted half. Return to the oven and roast for 10–15 minutes more until the pecans are toasted and the syrup is bubbling.
07 -
Remove squash from oven and allow to cool slightly before serving.
# Notes:
01 -
Roasting the squash cut side down ensures even caramelization and tender flesh. For added texture, toast pecans lightly before mixing with maple syrup.