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Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash

  • Author: Mary
  • Total Time: 45-47 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Maple Pecan Roasted Acorn Squash is a cozy and comforting fall side dish combining tender roasted acorn squash wedges with warm spices, a drizzle of pure maple syrup, and crunchy toasted pecans. This simple yet elegant recipe highlights autumn’s best flavors with a perfect balance of natural sweetness, nutty texture, and earthy depth, making it a versatile accompaniment for a variety of meals.

Ingredients

Scale

Squash and Seasoning

  • 1 medium acorn squash (firm, deep green skin)
  • 2 tablespoons olive oil or melted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste

Maple and Nuts

  • 2 tablespoons pure maple syrup
  • 1/3 cup toasted pecans

Optional Garnishes and Variations

  • Fresh parsley, chopped (for garnish)
  • Orange zest (for garnish)
  • Cayenne pepper or smoked paprika (for spicy variation)
  • Coconut oil (for vegan alternative)
  • Fresh rosemary or thyme (herb infusion)
  • Walnuts or almonds (nut substitution)
  • Balsamic glaze or feta cheese (sweet-savory finish)

Instructions

  1. Prepare the Squash: Carefully cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges to ensure even roasting and tender flesh.
  2. Season the Squash: Arrange the squash wedges on a baking sheet. Brush them evenly with olive oil or melted butter. Sprinkle with cinnamon, nutmeg, salt, and pepper to infuse warm, complementary flavors.
  3. Roast the Squash: Preheat your oven to 400°F (200°C). Roast the squash for 25-30 minutes until tender and golden brown at the edges, allowing the sugars to caramelize and flesh to soften.
  4. Add Maple Syrup and Pecans: Remove the squash from the oven and immediately drizzle pure maple syrup over the hot wedges. Scatter the toasted pecans on top so they absorb some warmth and add crunch.
  5. Final Roast: Return the squash to the oven for an additional 5-7 minutes to let the maple syrup set slightly and allow the pecans to toast further without burning.

Notes

  • Choose medium-sized, uniform acorn squash for even cooking.
  • Toast pecans separately in a dry skillet over medium heat for 3-5 minutes for enhanced flavor and crunch.
  • Use a baking sheet with a rim to catch any maple syrup drips and keep your oven clean.
  • Let the roasted squash rest a few minutes before serving to let flavors meld and syrup thicken.
  • To keep the recipe vegan, substitute butter with coconut oil or olive oil.
  • Prep Time: 10 minutes
  • Cook Time: 35-37 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 180
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 5mg

Keywords: Maple Pecan Roasted Acorn Squash, fall side dish, roasted squash, maple syrup, toasted pecans, autumn recipe, gluten free side dish

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Find it online: https://marysplate.com/maple-pecan-roasted-acorn-squash/