I have to say, this Maple Pecan Roasted Acorn Squash Recipe, I can’t stop making every fall! The combination of sweet maple syrup, earthy squash, and crunchy toasted pecans creates a cozy dish that feels like a celebration of the season.
I love how the warm spices drift through my kitchen as it roasts. It’s simple to make but still feels like a dish worthy of a special occasion. Whether I’m serving it as an impressive side dish or enjoying it as a light meal, it always gets rave reviews.
Wholesome Ingredients You’ll Need
Every ingredient in this recipe has a purpose, working together to deliver a perfect balance of sweet, savory, and nutty flavors.
- Acorn squash (1 medium): Provides an earthy sweetness and holds all the delicious toppings.
- Maple syrup (2 tablespoons): Adds natural sweetness that caramelizes beautifully during roasting.
- Pecans (1/4 cup, chopped): Bring a buttery crunch and nutty flavor to complement the squash.
- Butter (2 tablespoons, melted): Enhances richness and helps the maple syrup stick to the squash’s surface.
- Cinnamon (1 teaspoon): Adds warmth and a cozy autumn vibe.
- Nutmeg (1/4 teaspoon): A subtle spice note that deepens the flavor.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
Note: This recipe serves two as a main dish or four as a side dish.
Simple Variations to Make It Your Own
This recipe is adaptable and can easily fit your dietary needs or flavor preferences. Here are a few fun options!
- Vegan-Friendly: Swap butter for vegan butter or coconut oil.
- Nut-Free: Replace pecans with roasted pumpkin seeds or sunflower seeds for crunch without nuts.
- Extra Spice: Sprinkle a pinch of cayenne or smoked paprika for a sweet-and-spicy kick.
- Herbaceous Twist: Add a sprinkle of fresh rosemary or sage before baking for an aromatic boost.
Cooking Time
Here’s the time breakdown so you can plan your meal perfectly!
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Essential Equipment for This Recipe
Using the right tools makes cooking this recipe a breeze!
- Sharp knife: For slicing through the squash cleanly.
- Baking sheet: To roast the squash evenly. Line it with parchment paper to avoid sticking.
- Pastry brush: Ensures the butter and maple syrup coat the squash evenly.
- Mixing bowl: For combining the pecans and spices before topping the squash.
How to Make Maple Pecan Roasted Acorn Squash?
This recipe is so simple, yet the flavors are anything but basic. Follow these easy steps for a dish bursting with fall flavor!
Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the acorn squash thoroughly, then slice it in half horizontally. Scoop out the seeds with a spoon, leaving a clean hollow in each half. If the halves wobble, slice a small piece off the bottom to create a flat base.
Step 2: Coat and Season
Melt the butter in a small bowl and mix it with maple syrup, cinnamon, nutmeg, and a pinch of salt. Using a pastry brush, coat the inside and edges of each squash half generously with the mixture. The butter and syrup will create a gorgeous caramelized glaze as they cook.
Step 3: Roast the Squash
Place the squash halves, cut-side up, on the prepared baking sheet. Roast them in the oven for 30 minutes, allowing them to soften and develop those irresistible roasted edges.
Step 4: Add the Pecan Topping
While the squash is roasting, toss the chopped pecans with any leftover butter mixture. After 30 minutes, carefully remove the squash from the oven and spoon the pecans into the hollow centers. Return the squash to the oven for an additional 10 minutes, letting the pecans toast to perfection.
Step 5: Serve and Delight
Take the squash out of the oven and give it a few minutes to cool slightly. Serve it warm, garnished with fresh herbs like thyme or rosemary for an elegant touch. Every bite will be sweet, nutty, and utterly delicious! You can also enjoy similar recipes like the Sausage and Apple Stuffed Acorn Squash Recipe for a savory twist.
Tips for Making This Recipe Even Better
After making this dish several times, I’ve learned a few tricks to make it even more foolproof!
- Stable Squash Halves: If a squash half wobbles, slice a small bit off the rounded side to keep it steady on the baking sheet.
- Maximize Sweetness: For extra caramelization, drizzle a little more maple syrup over the squash right before serving.
- Even Roasting: Don’t overcrowd the baking sheet so the heat circulates evenly around the squash.
- Advance Prep: You can cut and seed the squash earlier in the day to save time before cooking.
How to Serve Maple Pecan Roasted Acorn Squash?
This dish stands out thanks to its vibrant colors and rustic charm. For a family-style setting, place all the halves on a large platter, garnished with fresh herbs or orange zest for a festive touch. If you’re hosting a dinner party, serve individual halves on small plates for a restaurant-quality presentation.
It pairs wonderfully with roast chicken, baked salmon, or a hearty grain salad. Or keep it simple and enjoy as a light vegetarian main dish with some crusty bread on the side. You can also enjoy similar dishes like Stuffed Acorn Squash with Sausage, Apples, and Cranberries for a hearty and flavorful meal.
Nutritional Information
This dish nourishes the body as much as it pleases the taste buds. Per serving (based on four servings):
- Calories: 200
- Protein: 3g
- Carbohydrates: 25g
- Fat: 12g
Make Ahead and Storage
This recipe is great for planning ahead and storing any leftovers!
Make Ahead: You can roast the squash halves a day in advance and store them in the fridge. Add the pecan topping and roast for an additional 10 minutes just before serving to reheat and toast the nuts.
Refrigerate: Store any leftover squash in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 375°F until warmed through.
Freeze: The roasted squash (without the pecans) can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.
Why You’ll Love This Recipe?
This Maple Pecan Roasted Acorn Squash recipe is a fall favorite you’ll find yourself making over and over again. Here’s why!
- Easy and Fuss-Free: Quick prep and simple roasting make it perfect for any skill level.
- Versatile Pairing: Whether it’s a cozy side dish or a light main course, it shines every time.
- Simple to Customize: Tweak ingredients to suit your preferences or dietary needs.
- Packed with Seasonal Flavor: Maple syrup, warm spices, and roasted pecans capture the essence of fall.
- Beautiful Presentation: Its warm colors and elegant plating make it a showstopper for gatherings.
Give this Maple Pecan Roasted Acorn Squash recipe a try for a dish that’s as visually stunning as it is delicious. Happy cooking! For more lunch ideas, you can explore delicious lunch recipes that are perfect for any occasion.
See the recipe come together in this detailed video that shows each step clearly:
Maple Pecan Roasted Acorn Squash Recipe
Ingredients
- 1 medium acorn squash
- 2 tablespoons maple syrup
- ¼ cup pecans chopped
- 2 tablespoons butter melted
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the acorn squash thoroughly, then slice it in half horizontally. Scoop out the seeds with a spoon, leaving a clean hollow in each half. If the halves wobble, slice a small piece off the bottom to create a flat base.
- Melt the butter in a small bowl and mix it with maple syrup, cinnamon, nutmeg, and a pinch of salt. Using a pastry brush, coat the inside and edges of each squash half generously with the mixture. The butter and syrup will create a gorgeous caramelized glaze as they cook.
- Place the squash halves, cut-side up, on the prepared baking sheet. Roast them in the oven for 30 minutes, allowing them to soften and develop those irresistible roasted edges.
- While the squash is roasting, toss the chopped pecans with any leftover butter mixture. After 30 minutes, carefully remove the squash from the oven and spoon the pecans into the hollow centers. Return the squash to the oven for an additional 10 minutes, letting the pecans toast to perfection.
- Take the squash out of the oven and give it a few minutes to cool slightly. Serve it warm, garnished with fresh herbs like thyme or rosemary for an elegant touch. Every bite will be sweet, nutty, and utterly delicious!
Notes
- Vegan Swap: Use vegan butter or coconut oil.
- Nut-Free Option: Substitute pecans with pumpkin or sunflower seeds.
- Spice It Up: Add cayenne or smoked paprika for a sweet-and-spicy profile.
- Herbal Flair: Sprinkle with rosemary or sage for an aromatic touch.
