Maple Pecan Roasted Acorn Squash

There’s nothing quite like the warm, comforting aroma of roasted squash wafting through your kitchen. This recipe for Maple Pecan Roasted Acorn Squash transforms a simple, humble vegetable into an elegant and utterly delicious side dish. The natural sweetness of the squash is deepened by roasting, then perfectly complemented by a glossy maple glaze and a crunchy, buttery pecan topping. It’s a celebration of fall flavors that is surprisingly simple to make but looks impressive enough for your holiday table.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 60-70 minutes

Recipe Intensity: Easy. This recipe is perfect for beginner cooks and requires minimal, straightforward techniques.

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Ingredients

For the Roasted Squash:

• 1 large acorn squash (about 2-2.5 lbs)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Maple Pecan Topping:

• 1/3 cup pecans, roughly chopped

• 2 tablespoons pure maple syrup

• 1 tablespoon unsalted butter, melted

• 1/4 teaspoon ground cinnamon

• A pinch of cayenne pepper (optional, for a subtle kick)

• Flaky sea salt, for garnish (such as Maldon)

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Equipment You’ll Need

• Sharp chef’s knife

• Sturdy cutting board

• Melon baller or spoon (for scooping seeds)

• Small mixing bowl

• Rimmed baking sheet

• Parchment paper or a silicone baking mat (for easy cleanup)

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Step 2: Slice and Clean the Squash

This is the trickiest part, but take your time. Using a sharp knife, carefully slice the acorn squash in half from stem to end. Use a spoon or melon baller to scoop out the seeds and stringy pulp from the center. You can compost the seeds or clean and roast them separately for a snack!

Step 3: Slice into Crescents

Place each squash half cut-side down on the cutting board and slice it into 1-inch thick crescent-shaped wedges.

Step 4: Season the Squash

Place the squash wedges in a large bowl. Drizzle with the olive oil, salt, and black pepper. Toss gently with your hands until each wedge is evenly coated. Arrange the wedges in a single layer on your prepared baking sheet.

Step 5: Initial Roast

Roast the squash for 25 minutes. This initial roast will start to soften the flesh and bring out its natural sweetness.

Step 6: Prepare the Topping

While the squash is roasting, prepare the maple pecan topping. In a small bowl, combine the chopped pecans, maple syrup, melted butter, cinnamon, and cayenne pepper (if using). Stir until everything is well combined.

Step 7: Add the Topping and Finish Roasting

After 25 minutes, remove the baking sheet from the oven. The squash should be just starting to become tender. Carefully spoon the maple pecan mixture over the top of each squash wedge, dividing it evenly.
Return the baking sheet to the oven and roast for another 20-30 minutes, or until the squash is fork-tender, the edges are caramelized, and the pecan topping is fragrant and toasted.

Step 8: Serve and Garnish

Transfer the roasted squash wedges to a serving platter. Drizzle with any remaining glaze from the baking sheet and finish with a sprinkle of flaky sea salt to enhance all the flavors. Serve immediately.

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Chef’s Notes & Tips for Success

• Choosing Squash: Look for an acorn squash that is heavy for its size and has a deep green rind with a patch of orange. Avoid any with soft spots or cracks.

• Cutting Safely: If the squash is too hard to cut, you can microwave it for 1-2 minutes to slightly soften the skin. Always use a sharp knife and a stable cutting surface.

• Spice Variations: Feel free to play with the spices. A pinch of nutmeg or a dash of smoked paprika would be lovely additions.

• Make it a Meal: To turn this into a vegetarian main course, serve the roasted squash wedges over a bed of creamy polenta or quinoa and top with crumbled goat cheese or feta.

• Make-Ahead: You can slice and clean the squash a day in advance. Store the wedges in an airtight container in the refrigerator.

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Nutrition Information

(Disclaimer: The nutritional information below is an estimate and may vary based on specific ingredients used.)

Serving Size: 1/4 of the recipe
Calories: ~185
Total Fat: 10g

• Saturated Fat: 2.5g
  Cholesterol: 8mg
  Sodium: 310mg
  Total Carbohydrates: 26g

• Dietary Fiber: 4g

• Total Sugars: 11g (Includes 8g Added Sugars)
  Protein: 2g

Key Nutrients:

• Vitamin A: This dish is an excellent source of Vitamin A, primarily from the acorn squash, which is vital for vision, immune function, and cell growth.

• Fiber: With 4 grams per serving, this recipe aids in digestion and helps promote a feeling of fullness.

• Antioxidants: Acorn squash contains antioxidants like beta-carotene, while pecans provide their own set of beneficial plant compounds.

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Frequently Asked Questions (FAQ)

Can I use a different type of squash?
Absolutely! Butternut squash or delicata squash would work beautifully in this recipe. If using delicata, you don’t need to peel it, and you can adjust the roasting time as it may cook faster.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results, or in the microwave until warmed through.

Is this recipe gluten-free and vegan?
This recipe is naturally gluten-free. To make it vegan, simply substitute the butter with a plant-based alternative or use an additional tablespoon of olive oil.

Can I make this with less sugar?
Yes. You can reduce the maple syrup to 1 tablespoon, or try using a sugar-free maple syrup alternative. The natural sweetness of the roasted squash is often satisfying on its own.

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Enjoy this taste of autumn! We hope this Maple Pecan Roasted Acorn Squash becomes a new seasonal favorite in your home. Its perfect balance of sweet, savory, and crunchy is sure to impress.