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Maple Pecan Roasted Acorn Squash Recipe
Ash Tyrrell

Maple Pecan Roasted Acorn Squash Recipe

I have to say, this Maple Pecan Roasted Acorn Squash Recipe, I can’t stop making every fall! The combination of sweet maple syrup, earthy squash, and crunchy toasted pecans creates a cozy dish that feels like a celebration of the season.
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Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • Acorn squash 1 medium: Provides an earthy sweetness and holds all the delicious toppings.
  • Maple syrup 2 tablespoons: Adds natural sweetness that caramelizes beautifully during roasting.
  • Pecans 1/4 cup, chopped: Bring a buttery crunch and nutty flavor to complement the squash.
  • Butter 2 tablespoons, melted: Enhances richness and helps the maple syrup stick to the squash’s surface.
  • Cinnamon 1 teaspoon: Adds warmth and a cozy autumn vibe.
  • Nutmeg 1/4 teaspoon: A subtle spice note that deepens the flavor.
  • Salt 1/4 teaspoon: Balances the sweetness and enhances all the flavors.

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the acorn squash thoroughly, then slice it in half horizontally. Scoop out the seeds with a spoon, leaving a clean hollow in each half. If the halves wobble, slice a small piece off the bottom to create a flat base.
  2. Melt the butter in a small bowl and mix it with maple syrup, cinnamon, nutmeg, and a pinch of salt. Using a pastry brush, coat the inside and edges of each squash half generously with the mixture. The butter and syrup will create a gorgeous caramelized glaze as they cook.
  3. Place the squash halves, cut-side up, on the prepared baking sheet. Roast them in the oven for 30 minutes, allowing them to soften and develop those irresistible roasted edges.
  4. While the squash is roasting, toss the chopped pecans with any leftover butter mixture. After 30 minutes, carefully remove the squash from the oven and spoon the pecans into the hollow centers. Return the squash to the oven for an additional 10 minutes, letting the pecans toast to perfection.
  5. Take the squash out of the oven and give it a few minutes to cool slightly. Serve it warm, garnished with fresh herbs like thyme or rosemary for an elegant touch. Every bite will be sweet, nutty, and utterly delicious!

Notes

  • Stable Squash Halves: If a squash half wobbles, slice a small bit off the rounded side to keep it steady on the baking sheet.
  • Maximize Sweetness: For extra caramelization, drizzle a little more maple syrup over the squash right before serving.
  • Even Roasting: Don’t overcrowd the baking sheet so the heat circulates evenly around the squash.
  • Advance Prep: You can cut and seed the squash earlier in the day to save time before cooking.