Maple Pecan Roasted Acorn Squash

Here’s a detailed recipe for Maple Pecan Roasted Acorn Squash that’s perfect as a side dish or even a light, sweet main. The combination of maple syrup and pecans gives the squash a lovely caramelized, nutty flavor.

Maple Pecan Roasted Acorn Squash Recipe

Ingredients:

• 2 medium acorn squashes

• 2 tablespoons olive oil (or melted butter)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon ground cinnamon (optional, but adds a nice warm flavor)

• 1/4 cup pure maple syrup (make sure it’s real maple syrup, not pancake syrup)

• 1/2 cup chopped pecans (you can also use walnuts if you prefer)

• 1 tablespoon fresh thyme leaves (optional, adds a nice herby touch)

• 1 tablespoon unsalted butter (optional for added richness)

• Extra maple syrup for drizzling (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). This high heat will help caramelize the maple syrup and make the squash tender and slightly crispy.

2. Prepare the Squash:

   • Cut each acorn squash in half lengthwise. Be careful while cutting as the skin can be tough. Using a sharp chef’s knife will make this easier.

   • Scoop out the seeds using a spoon. You can save the seeds to roast later if you like.

   • Lightly brush or rub the flesh of the squash halves with olive oil (or melted butter if you prefer a richer taste).

   • Sprinkle a pinch of salt, pepper, and cinnamon (if using) on the flesh of the squash.

3. Roast the Squash:

   • Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.

   • Roast for about 30 minutes until the squash is tender and easily pierced with a fork.

4. Prepare the Maple Pecan Glaze:

   • While the squash is roasting, in a small saucepan over medium-low heat, combine the maple syrup and butter (if using). Stir occasionally until the butter melts and the syrup starts to bubble gently. Let it simmer for 2–3 minutes to thicken slightly.

   • Stir in the chopped pecans and fresh thyme leaves (if using). Cook for another 2–3 minutes, until the pecans are lightly toasted and the syrup is thickened to a glaze-like consistency. Remove from heat.

5. Finish Roasting:

   • After 30 minutes, check the squash to see if it’s tender. If it is, flip the halves so the flesh side is facing up.

   • Brush or spoon the maple-pecan glaze over the squash halves, making sure the nuts are evenly distributed on top.

   • Return the squash to the oven and roast for an additional 10-15 minutes or until the squash is golden brown and slightly caramelized. The glaze will bubble and thicken further.

6. Serve:

   • Once the squash is done, remove it from the oven and drizzle with a bit more maple syrup for extra sweetness, if desired.

   • Garnish with extra fresh thyme leaves, if using, or even a sprinkle of sea salt for balance.

   • Serve warm.

Tips:

• Make ahead: You can roast the squash in advance and then store it in the fridge for up to 3 days. When ready to serve, reheat in the oven with the glaze for about 10 minutes.

• For a richer flavor: Consider adding a tablespoon of brown sugar or a dash of vanilla extract to the glaze for even more depth.

• Substitutes: You can substitute the pecans with other nuts like walnuts or even slivered almonds, though pecans are traditionally the best match for the maple flavor.

Enjoy your Maple Pecan Roasted Acorn Squash! It’s sweet, savory, and a perfect dish for fall and winter.