I enjoy making this maple pecan roasted acorn squash when I want a warm, comforting dish that feels simple yet special. The squash turns soft and tender in the oven, while the maple syrup and butter create a rich glaze that pairs perfectly with the crunch of toasted pecans.
Why You’ll Love This Recipe
I like this recipe because it uses a handful of ingredients and comes together with very little effort. I appreciate how the natural sweetness of the acorn squash is enhanced by maple syrup without being overpowering. I also enjoy how versatile it is, working just as well for a casual dinner as it does for a holiday table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium acorn squash, cut in half and scooped/seeded
2 tablespoons butter
4 tablespoons maple syrup
1/4 cup pecans, toasted and coarsely chopped
Directions
I begin by preheating the oven to 400°F (200°C). I arrange the acorn squash halves cut-side up on a baking sheet. I divide the butter evenly, placing it into the center of each squash half. I drizzle the maple syrup over the squash, making sure it pools slightly in the center. I loosely cover the baking sheet with foil and roast until the squash is fork-tender. After that, I remove the foil, sprinkle the chopped pecans on top, and return the squash to the oven until the tops are lightly caramelized.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: about 55 minutes
Variations
I sometimes replace maple syrup with honey or brown sugar depending on what I have available. I like adding a pinch of cinnamon or nutmeg when I want a warmer flavor. For extra richness, I occasionally increase the butter slightly or add a splash of vanilla extract to the maple syrup.
Storage/Reheating
I store leftover squash in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature so the squash stays tender and the pecans remain crisp. The microwave also works for quick reheating.
FAQs
Can I Make This Recipe Dairy-Free?
I make it dairy-free by substituting the butter with a plant-based alternative or coconut oil.
Do I Eat The Skin Of Acorn Squash?
I usually eat the skin because it softens during roasting and becomes easy to cut through.
Can I Prepare This Dish Ahead Of Time?
I often roast the squash ahead of time and add the pecans just before reheating to keep their texture.
What Dishes Pair Well With This Recipe?
I like serving it with roasted vegetables, grain bowls, or simple vegetarian mains.
Can I Use A Different Type Of Squash?
I sometimes use butternut or delicata squash, adjusting the roasting time as needed.
Conclusion
I keep this maple pecan roasted acorn squash recipe in regular rotation because it is easy, comforting, and full of flavor. I enjoy how it highlights simple ingredients while still feeling special enough to serve on any occasion.
Maple Pecan Roasted Acorn Squash is a simple yet elegant side dish made with tender roasted squash, rich maple syrup, buttery glaze, and toasted pecans. It’s perfect for cozy dinners or holiday gatherings.
Total Time:55 minutes
Yield:4 servings
Ingredients
2 medium acorn squash, halved and seeded
2 tablespoons butter
4 tablespoons maple syrup
1/4 cup pecans, toasted and coarsely chopped
Instructions
Preheat oven to 400°F (200°C).
Place acorn squash halves cut-side up on a baking sheet.
Divide butter evenly between the squash halves, placing it in the center of each.
Drizzle maple syrup over each squash half, allowing it to pool slightly in the center.
Loosely cover the baking sheet with foil and roast for 30–35 minutes, until squash is fork-tender.
Remove foil, sprinkle toasted pecans on top, and return to the oven for another 10 minutes, until tops are caramelized.
Serve warm.
Notes
Substitute maple syrup with honey or brown sugar if needed.
Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Use plant-based butter or coconut oil for a dairy-free version.
Roast the squash ahead and add pecans just before reheating for best texture.
Try using butternut or delicata squash with adjusted cook time.
