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Maple Pecan Roasted Acorn Squash

A delightful autumn dish featuring tender acorn squash caramelized with maple syrup and topped with crunchy pecans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squashes, halved and seeds removed
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Brush the cut sides with olive oil and sprinkle with salt and pepper.
  4. Drizzle maple syrup over each half, ensuring it coats the flesh generously.
  5. Sprinkle cinnamon over the top.
Roasting
  1. Place the squash halves cut side down on a baking sheet lined with parchment paper.
  2. Roast in the oven for 25-30 minutes, until tender.
  3. In the last 5-10 minutes of baking, sprinkle the chopped pecans over the squash to toast them lightly.
Serving
  1. Once cooked, allow to cool slightly before serving.
  2. Enjoy the sweet aroma!

Notes

Allow leftovers to cool completely before storing in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the microwave or re-roast for a crispy finish.