Maple Pecan Roasted Acorn Squash

Alright, if you’re anything like me, the smell of roasted squash wafting through the kitchen instantly feels like a warm hug on a chilly day. This Maple Pecan Roasted Acorn Squash has become my absolute favorite cozy side that’s as easy to make as it is delightful to eat. The sweet maple syrup caramelizes perfectly on the tender squash, while crunchy toasted pecans add just the right amount of texture. Honestly, once you try this, you might find yourself sneaking bites straight from the baking sheet. Trust me, it’s a total winner for any fall or winter meal—bright, sweet, nutty, and comforting all at once!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 medium acorn squash (about 1 ½ lbs each), halved and seeded
3 tbsp pure maple syrup
2 tbsp unsalted butter, melted
½ tsp ground cinnamon
¼ tsp ground nutmeg
Salt and freshly ground black pepper, to taste
½ cup pecan halves, toasted

How I Make It

Step 1:

First things first, preheat your oven to 400°F. While it’s warming up, carefully cut the acorn squash in half and scoop out the seeds. I use a sturdy spoon here—you want to get it as clean as possible so the maple glaze sticks nicely to the flesh.

Step 2:

In a small bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper. That combo is the magic that makes this dish sing with flavor!

Step 3:

Place the squash halves cut side up on a baking sheet lined with parchment paper for easy cleanup. Brush the maple butter mixture generously all over the flesh of each squash half. Don’t skip this step—the coating helps everything caramelize beautifully in the oven.

Step 4:

Pop the squash into the oven and roast for about 35-40 minutes, or until the flesh is fork-tender and golden at the edges. The natural sugars in the maple syrup will bubble up and create a lovely glaze.

Step 5:

While the squash roasts, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they smell nutty and are just slightly browned. Keep an eye on them so they don’t burn!

Step 6:

Once out of the oven, sprinkle the toasted pecans generously over the squash. Serve warm right off the baking sheet or plate for a cozy, colorful side dish that’s bursting with sweet and nutty goodness.

Variations & Tips

For an extra layer of flavor, add a pinch of smoked paprika to the maple butter mixture.
Swap pecans for walnuts or even chopped hazelnuts if that’s what you have on hand.
If you want a vegan version, replace butter with coconut oil or vegan margarine.
For a slightly savory twist, sprinkle a bit of crumbled feta or goat cheese on top after roasting.
Cut the squash into rings or wedges if you prefer bite-sized pieces for easier serving.
Don’t toss the seeds—roast them with a dash of cinnamon sugar for a tasty snack!

How I Like to Serve It

This Maple Pecan Roasted Acorn Squash shines alongside roasted chicken or turkey, making it a perfect Thanksgiving or holiday side. I also love it as part of a vegetarian meal paired with quinoa and a crisp green salad. During cooler months, it’s just the kind of dish you want to cozy up to with a hot cup of tea or cider.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave.
If your squash seems dry after roasting, drizzle a little extra maple syrup or melted butter before serving.

Closing: This easy Maple Pecan Roasted Acorn Squash never fails to bring just the right amount of sweetness and crunch to my table, making every meal feel a little more special.