Description
This Maple Pecan Roasted Acorn Squash is the ultimate fall side dish. With roasted squash halves soaked in maple syrup, melted butter, brown sugar, and topped with toasty pecans, it’s both beautiful and delicious. Perfect for cozy dinners or as a show-stopping holiday side, it’s a healthy, naturally sweet option for your table. Whether you’re looking for easy recipes, autumn dinner ideas, or healthy food ideas, this dish checks all the boxes.
Ingredients
1 medium acorn squash
3 tablespoons maple syrup
1 tablespoon unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 pinch sea salt
1/3 cup pecans
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Lightly score the flesh in a crosshatch pattern to help the flavors absorb.
4. Place the squash halves cut-side up in a snug baking dish.
5. Add butter, maple syrup, brown sugar, cinnamon, and salt into each squash half.
6. Sprinkle the pecans evenly into the center of each half.
7. Cover loosely with foil and roast for 30 minutes.
8. Remove foil and roast for another 20–25 minutes, basting occasionally.
9. Squash is done when fork-tender and golden on the edges.
10. Serve warm with melted glaze spooned over the top.
Notes
For extra depth of flavor, toast the pecans beforehand.
Baste halfway through roasting with the maple butter from the pan for more caramelization.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 210
- Sugar: 10g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg
Keywords: easy recipe, fall side dish, roasted squash, maple pecan, vegetarian recipe