Maple Pecan Roasted Acorn Squash

Okay, I have to admit—I’m a little obsessed with this recipe, and I can’t wait to share it with you! Imagine tender, caramelized acorn squash with a glossy coat of sweet maple syrup and crunchy toasted pecans sprinkled on top. The smell alone, like warm fall sunshine sneaking into your kitchen, will make you want to dive right in. Plus, roasting acorn squash brings out its naturally nutty flavor, and when paired with maple and pecans, it’s a perfect balance of sweet, earthy, and buttery textures. If you’ve never roasted acorn squash before, this recipe is the ideal introduction—simple, forgiving, and downright addictive!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

2 medium acorn squashes, halved and seeded
3 tbsp pure maple syrup
3 tbsp melted butter
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped pecans, toasted

How I Make It

Step 1:

Start by preheating your oven to 400°F. Slice each acorn squash in half from stem to tip, scoop out the seeds, and place the halves face-up on a baking sheet lined with parchment paper or foil for easy cleanup.

Step 2:

In a small bowl, whisk together maple syrup, melted butter, cinnamon, salt, and pepper. Brush this mixture generously over the cut surfaces of each squash half. Don’t be shy—this is where all the magic happens!

Step 3:

Pop the squash in the oven and roast for about 40 minutes, or until the flesh is fork-tender and caramelized at the edges. Halfway through, baste the squash with any remaining maple-butter mixture to keep it moist and flavorful.

Step 4:

While the squash roasts, toast your pecans in a dry skillet over medium heat for 3-5 minutes, shaking frequently to avoid burning. You’ll know they’re ready when they smell nutty and look golden brown.

Step 5:

Once the squash is tender and beautifully roasted, remove it from the oven. Sprinkle the toasted pecans evenly over the warm squash so they stick to the sticky maple glaze.

Step 6:

Serve directly from the baking sheet or transfer to a platter. The squash will be soft and sweet with a lovely crunch from the pecans—pure fall comfort on a plate!

Variations & Tips

Swap pecans for walnuts or hazelnuts if you prefer a different crunch.
For an extra cozy touch, add a pinch of nutmeg or ground ginger to the maple butter mixture.
If you like a little savory kick, sprinkle some chopped fresh rosemary or thyme on the squash before roasting.
Use brown sugar instead of maple syrup for a more caramelized sweetness.
To make it vegan, swap the butter for coconut oil or a plant-based spread.

How I Like to Serve It

This dish is perfect alongside a roast chicken or pork tenderloin during a cozy fall dinner. It also shines as a centerpiece for Thanksgiving or any autumn gathering. Leftovers? Toss the chunks into a salad or blend with soup for a sweet, nutty flavor boost.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven or microwave to maintain softness and flavor.

Closing: Seriously, once you try this maple pecan roasted acorn squash, it becomes that simple, feel-good side dish you can always count on to impress!