Maple Pecan Roasted Acorn Squash Recipe
A seasonal delight, Maple Pecan Roasted Acorn Squash pairs the creaminess of squash with sweet maple and crunchy pecans.
Maple Pecan Roasted Acorn Squash Recipe
Autumn’s bounty shines brightly in this sumptuous side dish. Combining the creamy texture of acorn squash with the sweetness of maple syrup and the delightful bite of pecans, this dish brings a touch of seasonal splendor to your table. It’s a versatile recipe that allows for personal touches, such as the addition of blue cheese for a savory twist or bacon for a hint of smokiness.
Ingredients
- 2 acorn squash, cut in half and scooped/seeded
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and coarsely chopped (optional)
Instruction
- Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes.
- Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes.
- Sprinkle on the toasted pecans and enjoy with a spoon!
Serving Suggestions
- Roasted Chicken
- Pork Tenderloin
- Grilled Steak
- Quinoa Salad
- Roasted Brussels Sprouts
- Baked Ham
- Wild Rice Pilaf
Tips and Tricks
- For an added savory twist, mix in 2 teaspoons of white miso paste with the butter and maple syrup before filling the squash halves.
- After baking, enhance the flavors with a sprinkle of crumbled blue cheese or cooked and crumbled bacon.
