Description
A delightful autumn dish featuring roasted acorn squash glazed with maple syrup and topped with crunchy pecans.
Ingredients
Scale
- 2 acorn squashes
- 1/4 cup pure maple syrup
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- In a small bowl, mix melted butter, maple syrup, and salt together. Brush this mixture onto the cut sides of the squash.
- Sprinkle the chopped pecans over the squash halves, gently pressing them into the syrup mixture.
- Place the squash halves cut side up on a baking sheet lined with parchment paper and roast for 30-35 minutes until the flesh is tender and caramelized.
- Optionally, broil for an additional 2-3 minutes for a golden glaze.
- Let cool slightly before serving and garnish with fresh herbs or a drizzle of maple syrup.
Notes
For variations, use butternut squash instead of acorn squash, or replace pecans with walnuts. Wrap the squash in foil during roasting for extra tenderness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Acorn Squash, Maple Syrup, Roasted Vegetables, Fall Recipes, Thanksgiving