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.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 squash half
- Calories: 160
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
