A warm, buttery roasted acorn squash glazed with maple syrup and finished with toasted pecans for the perfect fall side dish.
Print
Pin
Calories: 210kcal
Equipment
- baking sheet
- Sharp knife
- cutting board
- Parchment Paper
- Oven
Ingredients
- 2 acorn squash, halved and seeds removed
- 4 tbsp unsalted butter
- 4 tbsp pure maple syrup
- 1/3 cup pecans, toasted and chopped
- sea salt (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place squash halves cut-side up on the baking sheet. Divide butter and maple syrup among the cavities.
- Roast 40–50 minutes, basting with the melted butter and maple mixture during the final 10 minutes.
- Remove from oven once squash is tender and caramelized. Sprinkle with toasted pecans and sea salt if desired.
- Serve warm.
Notes
Use firm squash for best texture. Add a pinch of sea salt to enhance flavor. Pecans can be swapped with walnuts if desired.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 420mg | Fiber: 3g | Sugar: 12g | Vitamin A: 580IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 1.1mg