Description
A delightful combination of sweet and savory roasted acorn squash, glazed with maple syrup and topped with toasted pecans.
Ingredients
Scale
- 2 acorn squashes
- 1/4 cup pure maple syrup
- 3 tablespoons unsalted butter (or coconut oil)
- 1/2 cup toasted pecans (or walnuts)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half lengthwise and scoop out the seeds.
- In a small bowl, mix melted butter and maple syrup, then add cinnamon and nutmeg.
- Brush the maple mixture on the cut sides of the squash.
- Place the squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- While the squash is roasting, toast the pecans in a skillet over medium heat for 5-7 minutes.
- After roasting, flip the squash, sprinkle toasted pecans on top, and drizzle more maple syrup if desired.
- Return to the oven for an additional 5-10 minutes.
- Serve hot and enjoy!
Notes
For a dairy-free version, use coconut oil instead of butter. Substitutions for acorn squash can include butternut squash or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: acorn squash, roasted, maple syrup, pecans, vegetarian, Thanksgiving, holiday recipe