Description
A warm and comforting dish featuring tender acorn squash, sweet maple syrup, and crunchy pecans, celebrating autumn flavors.
Ingredients
Scale
- 2 acorn squash
- 1/4 cup pure maple syrup
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Fresh herbs (optional, e.g., rosemary or thyme)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut surfaces with olive oil.
- Sprinkle the insides with salt, cinnamon, and nutmeg.
- Drizzle maple syrup over each half.
- Top with chopped pecans.
- Place the squash cut-side up on a baking sheet and roast for 40-50 minutes until tender.
- Garnish with fresh herbs before serving.
Notes
Feel free to substitute butternut squash for acorn squash or use walnuts instead of pecans.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: acorn squash, maple pecan, autumn recipe, roasted vegetables, fall side dish