Maple Pecan Roasted Acorn Squash for Cozy Fall Feasts

Maple Pecan Roasted Acorn Squash is a delicious gluten-free and vegetarian side dish that combines the sweetness of maple syrup with the crunch of pecans.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

2 pieces Acorn Squash Can substitute with butternut squash if needed.

For the Filling

2 tablespoons Butter Use coconut oil for a dairy-free option.
1 tablespoons Maple Syrup Can replace with honey or brown sugar.

For the Crunch

1 cup Pecans Toast for the perfect nutty crunch; can swap for walnuts.

Optional Add-ins

1/2 cup Blue Cheese Crumble on top after baking for a tangy twist.
2 slices Cooked Bacon Sprinkle crumbled bacon on top for a hearty touch.

Spices

Cinnamon For flavor enhancement.
Thyme For flavor enhancement.
Rosemary For flavor enhancement.

Equipment

Oven
Baking Sheet
Parchment paper
Sharp knife
spoon
small bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
Cut the acorn squash in half from stem to tip and scoop out the seeds.
Combine the butter and maple syrup in a small bowl and mix until blended. Fill the squash halves with this mixture.
Roast the squash in the oven for 40–50 minutes, basting halfway through.
Sprinkle toasted pecans over the top of each half when done.
Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 120mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Check for doneness around the 40-minute mark to avoid overbaking. Incorporating spices can elevate the overall flavor of the dish.

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