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Maple Roasted Acorn Squash Recipe

Maple Roasted Acorn Squash Recipe
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4.7 from 17 reviews

This easy maple roasted acorn squash is topped with chopped pecans. It’s a little bit sweet and a little bit savory, and a perfect side dish for fall.

Ingredients

Ingredients:

  • 1 medium to large acorn squash or two smaller ones
  • 2 tablespoon real maple syrup
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ⅓ cup chopped pecans
  • flaky sea salt for serving

Instructions

  1. Preheat the oven: Preheat the oven to 425 degrees F. Place racks in the upper and lower third of the oven.
  2. Prep the squash: Use a good chef’s knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it. Slice the squash in half from top to bottom. Then use a large spoon to scoop out the seeds. (Save for roasting if you like.) Turn the squash cut side down and cut into ½ inch slices.
  3. Prepare the maple syrup mixture: Combine the maple syrup, kosher salt, and olive oil in a large mixing bowl.
  4. Coat the squash: Add the squash slices to the bowl and toss them until coated with the maple syrup mixture. Place the slices on baking sheets.
  5. Roast the squash: Roast the squash for 15 minutes, then flip the slices over and roast for another 5-10 minutes until fork-tender and caramelized. Transfer to a serving plate.
  6. Toast the pecans: Spread out the pecans on a baking sheet and roast for 2-5 minutes until toasty.
  7. Serve: Sprinkle the toasted pecans over the acorn squash, season with flaky sea salt and serve.

Notes

  • It’s easiest to use your hands to coat the squash slices with the maple syrup mixture.
  • Avoid overcoating the pecans with the maple syrup and olive oil to prevent burning.
  • Avoid crowding the sheet pan to ensure proper caramelization.
  • For fresh pecans, consider ordering from Millican Pecan for better taste.

Nutrition

Find it online: http://bitezly.com/maple-roasted-acorn-squash/