Maple Pecan Roasted Acorn Squash is the ultimate fall comfort food, blending sweet, nutty, and savory flavors in every bite. The tender, caramelized squash pairs perfectly with crunchy pecans and a rich maple glaze, creating a dish that’s as satisfying as it is beautiful. With just 10 minutes of prep and a little over an hour in the oven, this recipe transforms simple ingredients into a show-stopping side or cozy main.
Each forkful delivers a delightful mix of textures—soft, buttery squash, crisp pecans, and a glossy, sticky glaze. The natural sweetness of maple syrup enhances the squash’s earthy notes, while a hint of warmth from spices ties it all together. Perfect for gatherings or a quiet night in, this dish is a celebration of autumn’s best flavors.
What You’ll Need
- 2 acorn squash (look for firm, unblemished squash)
- 2 Tablespoons butter (unsalted, softened; can substitute with coconut oil for a dairy-free option)
- ⅓ cup maple syrup (use pure maple syrup for the best flavor)
- ½ cup brown sugar (light or dark, packed; can substitute with coconut sugar for a less refined option)
- ¼ cup chopped pecans (toasted for extra flavor, optional)
How to Make It
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it to prevent sticking.
- Prepare the squash: Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits using a spoon. Score the flesh in a crosshatch pattern to help the flavors penetrate.
- Butter and sweeten: Spread the softened butter evenly over the cut sides of the squash. Sprinkle the brown sugar generously over the buttered surfaces, then drizzle with maple syrup.
- Roast: Place the squash halves cut-side up on the prepared baking sheet. Bake in the preheated oven for 1 hour, or until the squash is tender and caramelized.
- Add pecans: Remove the squash from the oven. Spoon any juices that have pooled in the centers over the tops of the squash. Sprinkle the chopped pecans evenly over each half.
- Finish baking: Return the squash to the oven and bake for an additional 10 minutes, or until the pecans are lightly toasted and the squash is soft when pierced with a fork.
- Serve: Let the squash cool slightly before serving. Enjoy warm as a sweet and savory side dish!
Perfect Pairings: Serving Suggestions
This Maple Pecan Roasted Acorn Squash is a versatile side dish that pairs beautifully with a variety of mains. Serve it alongside roasted chicken or herb-crusted pork tenderloin for a cozy fall meal. For a vegetarian option, pair it with wild rice pilaf or quinoa salad. Don’t forget to drizzle a little extra maple syrup over the squash before serving for an added touch of sweetness!
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap out the pecans for walnuts or pumpkin seeds for a different crunch. If you prefer a savory twist, skip the brown sugar and maple syrup, and instead season the squash with garlic powder, paprika, and a sprinkle of Parmesan cheese. You can also experiment with other winter squashes like butternut or delicata.
Time-Saving Tips for Busy Cooks
To save time, prep the squash ahead of time by cutting and scooping out the seeds the night before. Store the halves in an airtight container in the fridge until you’re ready to cook. If you’re short on oven space, you can roast the squash at 375°F for a slightly longer time—just keep an eye on it to avoid overcooking. For an even quicker option, microwave the squash halves for 5-7 minutes before roasting to reduce oven time.
Storing and Reheating Like a Pro
Leftovers? No problem! Store any uneaten squash in an airtight container in the fridge for up to 3 days. To reheat, place the squash halves on a baking sheet and warm them in a 350°F oven for about 10-15 minutes, or until heated through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to cover them to retain moisture.
Equipment You’ll Need
For this recipe, you’ll need a few basic kitchen tools: a sharp chef’s knife for cutting the squash, a spoon or melon baller to scoop out the seeds, and a rimmed baking sheet lined with foil for easy cleanup. A pastry brush can also come in handy for evenly spreading the butter and maple syrup. If you don’t have one, a spoon works just fine!
Maple Pecan Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 Tablespoons butter
- ⅓ cup maple syrup
- ½ cup brown sugar
- ¼ cup chopped pecans
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil and grease.
- Prep the squash by cutting it in half, scooping out the seeds, and scoring the middles.
- Butter the squash and sprinkle brown sugar. Drizzle with maple syrup.
- Cook for one hour.
- Remove from oven and spoon juices that have fallen to the middle over outside of squash and top with pecans.
- Bake for 10 more minutes or until squash is soft.