Maple Pecan Roasted Acorn Squash is the ultimate cozy side dish or vegetarian main—sweet, nutty, buttery, and beautifully caramelized. It’s perfect for fall and winter meals, holiday tables, or anytime you want to make vegetables taste like dessert (but still be good for you).
🍁 Maple Pecan Roasted Acorn Squash Recipe
🧾 Ingredients:
- 1 large acorn squash, halved and seeds removed
- 2–3 tbsp maple syrup
- 2 tbsp unsalted butter (or coconut oil for vegan)
- ¼ cup chopped pecans
- ½ tsp ground cinnamon
- Pinch of salt
- Optional: pinch of nutmeg or cayenne for extra flavor
- Optional garnish: fresh thyme, rosemary, or a sprinkle of feta/goat cheese
🔪 Instructions:
- Preheat Oven to 400°F (200°C)
- Prep the Squash:
- Cut the acorn squash in half lengthwise and scoop out seeds.
- Slice into 1-inch half-moons or roast the halves whole with filling inside.
- Mix the Glaze:
- In a small saucepan or bowl, melt the butter and mix with maple syrup, cinnamon, salt, and optional spices.
- Arrange and Roast:
- Place squash on a baking sheet lined with parchment.
- Brush or drizzle glaze over the squash, coating well.
- Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Add Pecans:
- In the last 5–7 minutes of roasting, sprinkle chopped pecans on top to toast without burning.
- Serve Warm:
- Optionally drizzle a bit more maple syrup over the top.
- Garnish with herbs or cheese if desired.
✅ Tips:
- Want extra crisp edges? Broil for 2–3 minutes at the end.
- Add a few dried cranberries for color and a tart kick.
- Great served alongside roasted chicken, pork, or as a meatless main with quinoa or lentils.