Maple Pecan Roasted Acorn Squash is a simple yet elegant side dish that perfectly captures the flavors of autumn. With rich maple syrup, buttery roasted squash, and the warm crunch of toasted pecans, each bite offers a sweet, nutty balance that’s perfect for both weeknight dinners and festive holiday meals.
Why You’ll Love This Recipe
This recipe is not only delicious but also beautifully straightforward. With minimal prep and just a handful of ingredients, it transforms humble acorn squash into a warm, comforting dish. The maple syrup caramelizes during roasting, creating a luscious glaze, while the pecans add texture and contrast. Its versatility makes it suitable for both sweet and savory palates, especially with the optional add-ons that can customize each serving to your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Acorn squash, halved and seeded
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Butter
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Maple syrup (or brown sugar or honey)
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Pecans, toasted and coarsely chopped (optional)
Directions
1. Prepare the Squash:
Preheat your oven to 400°F (200°C).
Place the halved and seeded acorn squash on a baking sheet with the cut side facing up.
Divide the butter and maple syrup evenly among the squash halves, placing them into the hollowed centers.
2. Roast the Squash:
Roast the squash in the preheated oven for 40–50 minutes, or until the flesh is tender when pierced with a fork.
Baste the squash occasionally with the melted butter and syrup from the centers to enhance flavor and caramelization.
3. Add the Pecans:
Remove from the oven and sprinkle toasted pecans over each squash half.
Serve warm, scooping out the soft, sweet flesh with a spoon.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 50 minutes
Approximate Calories per Serving: 189 kcal
Variations
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White miso paste: Mix 2 teaspoons of white miso into the butter and syrup for a savory umami depth.
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Blue cheese: Crumble 2 tablespoons of blue cheese on top after roasting for a tangy finish.
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Bacon: Add 2 tablespoons of cooked and crumbled bacon for a sweet and salty contrast.
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Mashed style: Scoop out the roasted squash, mash with the butter and syrup, and serve like mashed potatoes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F oven for 10–15 minutes until warmed through, or microwave for 1–2 minutes.
Mashed leftovers can be reheated and used as a side dish or filling for savory pies or grain bowls.
Freezing is not recommended, as the texture of the squash may become watery after thawing.
FAQs
Can I make this ahead of time?
Yes, roast the squash up to a day in advance. Reheat and add pecans just before serving for freshness.
Do I need to peel the squash?
No, the skin of acorn squash is edible, but most people scoop out the flesh and discard the skin when serving.
Can I use a different sweetener?
Absolutely. Brown sugar or honey can be substituted for maple syrup with excellent results.
Are the pecans necessary?
Pecans are optional but recommended for their crunch and nutty flavor. Walnuts can also be used.
What’s the best way to toast pecans?
Spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, checking frequently to prevent burning.
Is this dish vegan?
It can be made vegan by substituting plant-based butter and using maple syrup as the sweetener.
How do I know when the squash is done?
The flesh should be soft and easily pierced with a fork, with slightly browned edges from roasting.
Can I make this without butter?
Yes, you can use olive oil or a plant-based butter alternative if preferred.
Print
Maple Pecan Roasted Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Total Time: 0 hours
- Yield: 4-servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This Maple Pecan Roasted Acorn Squash is a sweet and buttery fall side dish featuring golden-roasted squash, maple syrup, and toasted pecans. An easy, elegant acorn squash recipe perfect for holiday meals or cozy dinners.
Ingredients
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2 acorn squash, halved and seeded
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2 tbsp butter
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4 tbsp maple syrup (or substitute brown sugar or honey)
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1/4 cup pecans, toasted and coarsely chopped (optional)
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Prepare the Squash:
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Preheat oven to 400°F (200°C).
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Place acorn squash halves cut-side up on a baking sheet.
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Divide butter and maple syrup between the cavities of each half.
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Roast the Squash:
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Roast for 40-50 minutes or until squash is fork-tender.
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Baste occasionally with melted butter and syrup from the cavity.
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Add the Pecans:
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Remove squash from oven and sprinkle with toasted pecans.
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Serve warm.
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Optional Add-Ons:
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White Miso Paste: Stir 2 tsp into butter-syrup mix for umami depth.
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Blue Cheese: Top with 2 tbsp crumbled blue cheese after baking.
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Bacon: Sprinkle 2 tbsp cooked crumbled bacon for savory contrast.
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Mashed: Scoop squash, mash with remaining syrup/butter, and serve as a side.
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Instructions
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Prepare the Squash:
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Preheat oven to 400°F (200°C).
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Place acorn squash halves cut-side up on a baking sheet.
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Divide butter and maple syrup between the cavities of each half.
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Roast the Squash:
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Roast for 40–50 minutes or until squash is fork-tender.
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Baste occasionally with melted butter and syrup from the cavity.
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Add the Pecans:
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Remove squash from oven and sprinkle with toasted pecans.
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Serve warm.
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Optional Add-Ons:
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White Miso Paste: Stir 2 tsp into butter-syrup mix for umami depth.
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Blue Cheese: Top with 2 tbsp crumbled blue cheese after baking.
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Bacon: Sprinkle 2 tbsp cooked crumbled bacon for savory contrast.
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Mashed: Scoop squash, mash with remaining syrup/butter, and serve as a side.
Notes
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Use a spoon to scoop up the sweet buttery mixture with each bite.
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Customize toppings based on savory or sweet preferences.
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Can be made ahead and reheated gently.
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