Description
Delight in the sweet and nutty flavors of Maple Pecan Roasted Acorn Squash, a simple and comforting autumn dish featuring tender roasted acorn squash halves filled with buttery maple syrup and topped with toasted pecans for a perfect balance of texture and taste.
Ingredients
Scale
Main Ingredients
- 2 acorn squash, cut in half and seeds scooped out
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and coarsely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the squash evenly.
- Prepare Squash: Cut each acorn squash in half lengthwise and carefully scoop out the seeds to create cavities for the filling. Place the halves cut side up on a baking sheet.
- Add Butter and Syrup: Evenly divide the butter and maple syrup between the cavities of the squash halves, allowing the butter to melt into the flesh during baking and infuse sweet flavor.
- Roast Squash: Bake the squash for 40-50 minutes, basting occasionally with the syrup and butter mixture to keep it moist and flavorful, until the flesh is tender when pierced with a fork.
- Top with Pecans: When the squash is fully cooked, remove it from the oven and sprinkle the toasted, coarsely chopped pecans on top to add crunch and a nutty contrast.
- Serve: Serve the roasted acorn squash halves immediately while warm, enjoying the rich combination of sweet maple, buttery squash, and crunchy pecans.
Notes
- For a vegan version, substitute butter with a plant-based alternative.
- Maple syrup can be replaced with brown sugar or honey depending on your preference.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until fragrant.
- Use a spoon to baste the squash with the melting butter and syrup periodically during roasting for deeper flavor infusion.
- Serve as a side dish with roasted meats or as a vegetarian main course.
