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Maple Pecan Roasted Acorn Squash Recipe

Maple Pecan Roasted Acorn Squash Recipe

5 from 86 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Maple Pecan Roasted Acorn Squash is a deliciously simple side dish that marries the naturally sweet, nutty flavor of acorn squash with buttery maple syrup and toasted pecans. Perfect for cozy fall dinners or as a showstopping addition to your holiday table, this recipe is both visually stunning and deeply comforting, with just the right touch of warmth and sweetness in each bite.

Ingredients

Scale

Produce

  • 2 whole acorn squashes

Pantry Staples

  • 1 teaspoon sea salt, divided
  • 1/3 cup pure maple syrup (or substitute brown sugar)
  • 1 teaspoon ground cinnamon
  • Splash of vanilla extract (optional)

Dairy

  • 3 tablespoons butter, divided into 4 pats

Nuts

  • 1/2 cup pecans, toasted and chopped

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly grease it for easier cleanup.
  2. Prep the Squash: Cut each acorn squash in half lengthwise from stem to tip, following one of the natural grooves. Scoop out the seeds and stringy bits from the centers using a spoon.
  3. Season the Squash: Pierce the flesh of each squash half several times with a fork to help steam escape and allow flavors to absorb. Sprinkle the cut sides with the divided sea salt.
  4. Roast the Squash: Place the squash halves cut-side down on the prepared baking sheet. Add 2–3 tablespoons of water to the pan to help create steam and prevent scorching. Roast for 20–25 minutes or until the squash is tender when pierced with a fork.
  5. Fill and Flavor: Flip the squash halves cut-side up. Place a pat of butter into the hollow of each squash half. Drizzle generously with maple syrup (and a splash of vanilla, if using), then sprinkle with ground cinnamon.
  6. Add Pecans and Finish Roasting: Scatter the toasted, chopped pecans on the baking sheet around the squash. Return the pan to the oven and roast for another 5–7 minutes, until the butter melts and the pecans are fragrant and slightly more toasted.
  7. Serve: Remove the squash from the oven. Spoon the toasted pecans over the tops of the squash halves, making sure they are evenly distributed. Serve the squash warm as a flavorful fall-inspired side dish.

Notes

  • If you prefer, brown sugar can be used instead of maple syrup for a slightly different flavor profile.
  • Toasting the pecans before adding them to the oven helps deepen their nutty flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
  • Add a pinch of nutmeg or a sprinkle of chopped fresh herbs for an extra layer of flavor.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side-dishes
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 squash with toppings
  • Calories: 235
  • Sugar: 11g
  • Sodium: 360mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 20mg

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