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

2 acorn squash, halved and seeded
2 tbsp butter
4 tbsp maple syrup (or substitute brown sugar or honey)
1/4 cup pecans, toasted and coarsely chopped (optional)
1. Prepare the Squash:
  - Preheat oven to 400°F (200°C).
  - Place acorn squash halves cut-side up on a baking sheet.
  - Divide butter and maple syrup between the cavities of each half.
2. Roast the Squash:
  - Roast for 40-50 minutes or until squash is fork-tender.
  - Baste occasionally with melted butter and syrup from the cavity.
3. Add the Pecans:
  - Remove squash from oven and sprinkle with toasted pecans.
  - Serve warm.
Optional Add-Ons:
- White Miso Paste: Stir 2 tsp into butter-syrup mix for umami depth.
- Blue Cheese: Top with 2 tbsp crumbled blue cheese after baking.
- Bacon: Sprinkle 2 tbsp cooked crumbled bacon for savory contrast.
- Mashed: Scoop squash, mash with remaining syrup/butter, and serve as a side.

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Instructions

Prepare the Squash:
- Preheat oven to 400°F (200°C).
- Place acorn squash halves cut-side up on a baking sheet.
- Divide butter and maple syrup between the cavities of each half.
Roast the Squash:
- Roast for 40–50 minutes or until squash is fork-tender.
- Baste occasionally with melted butter and syrup from the cavity.
Add the Pecans:
- Remove squash from oven and sprinkle with toasted pecans.
- Serve warm.

Optional Add-Ons:

White Miso Paste: Stir 2 tsp into butter-syrup mix for umami depth.
Blue Cheese: Top with 2 tbsp crumbled blue cheese after baking.
Bacon: Sprinkle 2 tbsp cooked crumbled bacon for savory contrast.
Mashed: Scoop squash, mash with remaining syrup/butter, and serve as a side.

Notes

Use a spoon to scoop up the sweet buttery mixture with each bite.
Customize toppings based on savory or sweet preferences.
Can be made ahead and reheated gently.