Description
A cozy fall delight featuring roasted acorn squash drizzled with maple syrup and topped with crunchy pecans.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/3 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 400°F (200°C). Slice a small bit off the bottom of each squash half so they sit flat. Brush the flesh with olive oil and place cut-side up on a baking sheet.
- In a small bowl, combine maple syrup, cinnamon, nutmeg, and salt. Brush half of this mixture inside each squash. Roast uncovered for 25 minutes.
- Toss pecans with the remaining maple mixture and brown sugar. Spoon this into each squash center after the initial roast.
- Return to oven for 15–20 minutes until squash is fork-tender and pecans are sticky and golden.
- Let cool slightly. Serve warm as a savory-sweet side or vegetarian centerpiece.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Maple Pecan Roasted Acorn