Maple Pecan Roasted Acorn Squash Recipe
Looking for a cozy fall side? Try this Maple Pecan Roasted Acorn Squash Recipe. It’s sweet, nutty, and full of warm autumn flavor.
Ingredients
- 2 medium acorn squash
- 1/3 cup pure maple syrup
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Olive oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet.
- Cut squash in half. Scoop out seeds.
- Slice squash into 1-inch thick half-moons.
- Brush slices lightly with olive oil.
- Arrange squash on lined baking sheet.
- In bowl, mix maple syrup, butter, cinnamon, nutmeg, salt.
- Brush mixture over each squash slice.
- Sprinkle chopped pecans over squash evenly.
- Roast for 25–30 minutes until soft and golden.
- Serve warm with extra drizzle of syrup.
Notes
- Choose squash with deep green skin and no soft spots.
- Use pure maple syrup, not pancake syrup.
- Don’t overcrowd squash slices on pan.
- Watch closely at the end to avoid burning pecans.
- Add a dash of cayenne for a spicy twist.