Alright, friends, let’s talk about the magic that happens when sweet maple syrup meets the nutty crunch of toasted pecans on tender roasted acorn squash. Imagine pulling this beauty out of the oven—the edges caramelized, the squash soft and silky, and that warm maple aroma filling the kitchen like a cozy hug. It’s seriously one of those simple recipes that impresses every single time, and the best part? It’s almost foolproof. Whether you’re trying to sneak some veggies into dinner or just craving a cozy, naturally sweet side, this dish has got you covered. Plus, once you get the hang of roasting acorn squash just right (hint: patience is key!), you’ll wonder why you ever bought it any other way.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
2 medium acorn squash
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup pure maple syrup
1/2 cup pecan halves
1/2 teaspoon ground cinnamon (optional, but highly recommended)
How I Make It
Step 1:
Start by preheating your oven to 400°F. While that’s warming up, grab the acorn squash and carefully slice each one in half lengthwise. Use a spoon to scoop out the seeds (and discard or save them for roasting later!). Drizzle the cut sides with olive oil, then sprinkle with salt and pepper for that essential seasoning base.
Step 2:
Next, place the squash halves cut-side down on a baking sheet lined with parchment or foil for easy cleanup. Pop them into the oven and roast for about 30 minutes, until the flesh is just starting to soften.
Step 3:
While the squash roasts, toss the pecans with a bit of olive oil and the cinnamon and toast them in a dry skillet over medium heat. Stir often for about 5 minutes until fragrant and golden brown. This step brings out the pecans’ flavor and adds that irresistible crunch.
Step 4:
After 30 minutes, carefully flip the squash halves over. Now pour the maple syrup evenly over each half and sprinkle the toasted pecans on top. This is where the magic really happens—the syrup slowly caramelizes and soaks into the tender squash.
Step 5:
Return the squash to the oven, cut side up, and roast for another 15 minutes until everything is beautifully caramelized and tender.
Step 6:
Once done, remove from the oven and let cool for a few minutes before serving. Scoop out the tender flesh with the pecans and syrup for a perfect bite every time!
Variations & Tips
Swap pecans for walnuts or almonds for a different nutty texture.
Add a pinch of cayenne pepper to the maple syrup for a subtle spicy kick.
If your squash doesn’t seem tender after roasting, cover with foil and pop back into the oven for another 10 minutes.
For a richer flavor, dot a little butter or ghee on the squash before roasting.
Try sprinkling a bit of flaky sea salt on top right before serving to balance the sweetness.
How I Like to Serve It
This dish shines as an effortless fall side, especially alongside roasted chicken or pork. It’s great warmed for Sunday dinners or holiday feasts, and I love it paired with a crisp green salad to cut through the sweetness. If you’re feeling adventurous, spoon it over quinoa or rice for a cozy vegetarian main.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave to keep the squash soft and syrup syrupy.
Closing: Trust me, once you try this Maple Pecan Roasted Acorn Squash, it’ll easily become your go-to for an easy, cozy side that tastes like a little love in every bite.
