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Acorn Squash with Maple Syrup and Pecans

A delightful and easy recipe featuring roasted acorn squash topped with maple syrup and crunchy pecans, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash, halved and seeds removed
  • 4 tablespoons maple syrup Honey can be used as a substitute.
  • 1/2 cup pecans, chopped Can substitute with walnuts or almonds.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A pinch of cinnamon Optional, but recommended.

Method
 

Preparation
  1. Preheat your oven to 400°F (about 200°C).
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Place the squash cut-side up on a baking sheet.
  4. Drizzle the olive oil over the squash halves, and sprinkle with salt, pepper, and cinnamon.
Cooking
  1. Bake for about 25-30 minutes or until the flesh is soft and easily pierced with a fork.
  2. Drizzle the maple syrup generously over the cut sides and sprinkle the chopped pecans on top.
  3. Put it back in the oven for an additional 10-15 minutes until the pecans are toasted and the syrup is bubbling.
Serving
  1. Take the squash out of the oven, let it cool slightly, and serve immediately.

Notes

If short on time, microwave the squash halves for about 5-6 minutes before baking. A little rustic charm in the sauce is perfectly fine.