If you’re looking for a cozy side dish that captures all the warmth and charm of fall, look no further than Maple Pecan Roasted Acorn Squash. This recipe is a true celebration of the season, featuring golden squash slices caramelized in pure maple syrup and toasted pecans, all with a fragrant hint of cinnamon and nutmeg. Whether you’re serving it for a holiday feast or a simple weeknight dinner, this dish brings together sweet, savory, and nutty flavors in a way that’s utterly irresistible. The aroma alone will have everyone hovering around the kitchen, and the flavors will quickly make this a new favorite.
Ingredients You’ll Need
You only need a handful of classic ingredients for Maple Pecan Roasted Acorn Squash, but each one plays a starring role in taste, texture, and bringing those beautiful autumn colors to your table. From buttery squash to earthy spices and crunchy pecans, it’s all about harmony.
- Acorn squash: Two medium squash, halved and seeded, offer a sweet, creamy base with a gorgeous golden hue.
- Olive oil or melted butter: Adds richness and helps the squash caramelize perfectly in the oven.
- Salt: Just a touch sharpens all the sweet and savory notes.
- Black pepper: A sprinkle brings a subtle warmth that balances the maple sweetness.
- Pure maple syrup: The secret weapon for that irresistible caramelized glaze.
- Ground cinnamon: Essential for warmth and depth—nothing says autumn like cinnamon!
- Ground nutmeg: Even a pinch goes a long way in adding a cozy, aromatic flair.
- Chopped pecans: Toasty, buttery pecans provide crunch and a lovely contrast to the tender squash.
- Fresh thyme or rosemary (optional): Adds a pop of color and a fragrant herbal twist for an elegant finish.
How to Make Maple Pecan Roasted Acorn Squash
Step 1: Prep the Squash and Oven
Start by preheating your oven to 400°F (200°C), and line a baking sheet with parchment paper for easy cleanup. Carefully halve the acorn squash, scoop out the seeds, and slice each half into 1-inch thick wedges. This shape is not only pretty but allows each piece to caramelize evenly while roasting.
Step 2: Arrange and Season
Arrange the squash wedges in a single layer on your prepared baking sheet. Brush both sides with olive oil or melted butter, taking care to coat each piece. Sprinkle the wedges with salt and black pepper; this light seasoning lets the natural flavors of the squash take center stage but gives the final dish a subtle savory backbone.
Step 3: Mix Up the Maple Glaze
In a small bowl, whisk together the pure maple syrup, ground cinnamon, and ground nutmeg. The mixture should be smooth and fragrant—don’t be surprised if you start thinking about pumpkin patches and crisp fall air! Drizzle half of this mixture evenly over the squash.
Step 4: Roast and Flip
Slide the baking sheet into the preheated oven and roast for 20 minutes. This initial roasting allows the squash to soften and start picking up some golden color. After 20 minutes, remove the pan, gently flip each wedge, and drizzle them with the remaining maple-cinnamon mixture. Now’s the perfect time to sprinkle the chopped pecans evenly over the top—this will toast them beautifully and infuse every bite with nutty crunch.
Step 5: Finish Roasting
Return the pan to the oven and roast for another 15–20 minutes. The squash should be tender and golden-brown at the edges, while the sauce bubbles into a sticky, sweet glaze. Keep an eye on the pecans in the last few minutes to make sure they don’t burn, but do let them get nice and toasty!
Step 6: Serve and Enjoy
Carefully transfer the roasted squash slices to a serving platter. If you like, garnish with fresh thyme or rosemary for a dash of color and a fragrant finish. Serve your Maple Pecan Roasted Acorn Squash warm—the aromas alone are unbeatable, and every bite is perfectly caramelized and comforting.
How to Serve Maple Pecan Roasted Acorn Squash
Garnishes
A sprinkle of fresh thyme or rosemary elevates the presentation and adds a subtle herbal aroma that pairs wonderfully with the sweet and nutty flavors. For extra flair, you could even add a little zest of orange or pomegranate seeds for color contrast and a pop of brightness.
Side Dishes
Maple Pecan Roasted Acorn Squash is delicious alongside roasted meats, such as turkey, chicken, or pork tenderloin, but it also shines as a vegetarian centerpiece when paired with wild rice pilaf, garlicky sautéed greens, or a hearty grain salad. Its sweet-savory profile complements both comforting classics and lighter, fresh sides.
Creative Ways to Present
For a festive flair, serve individual squash wedges on small plates topped with a dollop of whipped ricotta or Greek yogurt and a drizzle of extra maple syrup. To make it a vegetarian main, layer the roasted squash slices on a bed of baby spinach with dried cranberries and a sprinkle of goat cheese for a vibrant fall salad. This recipe also works beautifully as part of a colorful holiday platter with other seasonal veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Maple Pecan Roasted Acorn Squash keeps well in the fridge, making it great for meal prep or busy weeknights. Transfer cooled squash to an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit, making leftovers just as delightful!
Freezing
While you can freeze roasted acorn squash, keep in mind the texture of the pecans may soften upon thawing. For best results, freeze the cooled squash wedges (without garnishes) in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the squash wedges on a baking sheet and warm in a 350°F oven for about 10-12 minutes, or until heated through. You can also microwave single servings on medium power for 1-2 minutes, but the oven keeps those pecans extra toasty and the glaze nice and bubbly.
FAQs
Can I make Maple Pecan Roasted Acorn Squash ahead of time?
Absolutely! You can slice the squash and mix the maple glaze a day in advance. Store them separately in the fridge, then assemble and roast just before serving for ultimate freshness.
What other nuts can I use instead of pecans?
Walnuts or slivered almonds make excellent substitutes for pecans in this recipe. Both will toast beautifully and offer a slightly different but equally delicious crunch.
Is this recipe vegan?
Yes, if you opt for olive oil instead of melted butter, Maple Pecan Roasted Acorn Squash is entirely plant-based and vegan-friendly. The rich maple and nutty pecans supply plenty of flavor without any dairy needed.
Can I use other squash varieties?
While acorn squash is ideal for its sweet flavor and beautiful shape, you can substitute delicata or butternut squash—just adjust the slicing and roasting time as needed to make sure the pieces cook evenly.
Do I need to peel the acorn squash?
No peeling is necessary! The skin softens in the oven and is perfectly edible after roasting. Plus, leaving the skin on helps the squash slices hold their shape and look beautiful on your serving platter.
Final Thoughts
There’s just something magical about the balance of flavors and textures in Maple Pecan Roasted Acorn Squash. The sweet, sticky glaze, the warmth of the spices, and the crunchy pecans come together in every bite. Whether you’re new to acorn squash or it’s a longtime favorite, I hope you’ll give this recipe a try and let it become a star at your own table this season!
Print
Maple Pecan Roasted Acorn Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of fall with this delectable Maple Pecan Roasted Acorn Squash recipe. It’s a perfect balance of sweet maple syrup, warm spices, and crunchy pecans, all roasted to perfection.
Ingredients
Acorn Squash:
- 2 medium acorn squash, halved and seeds removed
Seasoning:
- 2 tablespoons olive oil or melted butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Maple Glaze:
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Topping:
- ½ cup chopped pecans
- optional: fresh thyme or rosemary for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Squash: Slice each acorn squash half into 1-inch thick wedges and arrange on the baking sheet.
- Season Squash: Brush with olive oil or butter, season with salt and pepper.
- Make Maple Glaze: Mix maple syrup, cinnamon, and nutmeg. Drizzle over squash slices and roast for 20 minutes.
- Add Pecans: Flip squash, drizzle with remaining maple mixture, sprinkle pecans, and roast for another 15–20 minutes.
- Serve: Garnish with fresh herbs and enjoy warm.
Notes
- You can prepare the squash and maple mixture ahead of time.
- This dish complements roasted meats or serves as a vegetarian holiday side.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
