Description

This Maple Pecan Roasted Acorn Squash is a cozy, sweet, and nutty dish with a luscious maple-butter glaze and crunchy toasted pecans—perfect for fall dinners and holiday spreads.

Ingredients

2 acorn squash, halved and seeds removed
4 tbsp unsalted butter
4 tbsp pure maple syrup
1/3 cup pecans, toasted and chopped
Sea salt to taste (optional)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squash in half and scoop out the seeds. Place them cut-side up on the prepared baking sheet.
Divide the butter and maple syrup evenly between the cavities of each squash half.
Roast for 40 to 50 minutes, basting once or twice with the melted butter and syrup, until the squash is fork-tender.
Remove from oven, sprinkle with toasted chopped pecans, and add a pinch of sea salt if desired.
Serve warm with a spoon.

Notes

Choose smaller squash for faster cooking and sweeter flavor.
Toast pecans beforehand for best flavor.
You can substitute maple syrup with brown sugar or honey.
Try variations like crumbled blue cheese, cooked bacon, or even a mashed version of the dish.