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Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash for a Cozy Seasonal Treat

Maple Pecan Roasted Acorn Squash is a gluten-free, vegetarian side dish that captures the essence of fall with its sweet, caramelized flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Acorn Squash Substitute butternut squash if needed.
For the Basting Mixture
  • 2 tablespoons Butter Can be swapped with olive oil for a dairy-free option.
  • 2 tablespoons Maple Syrup Brown sugar or honey can be used as substitutes.
For the Topping
  • 1/2 cup Pecans Optional for garnish, can be replaced with walnuts or omitted for a nut-free dish.

Equipment

  • Oven
  • Baking Sheet
  • Sharp knife
  • spoon
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the acorn squash in half lengthwise and scoop out the seeds.
  3. Add equal portions of butter and maple syrup to each squash cavity.
  4. Roast the acorn squash for 40-50 minutes, basting every 20 minutes.
  5. Toast the pecans in a dry skillet over medium heat for 5-7 minutes.
  6. Remove the squash from the oven, sprinkle with toasted pecans, and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Baste every 15-20 minutes for maximum flavor and check tenderness with a fork.

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