Description
A sweet and savory dish featuring roasted acorn squash filled with a delicious maple pecan mixture.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pure maple syrup
- 1/2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F (204°C).
- With a sharp knife, halve each acorn squash lengthwise and scoop out the seeds.
- Brush cut sides of the squash halves evenly with olive oil. Sprinkle each half with salt and black pepper.
- Arrange squash halves cut side down on a baking sheet lined with parchment paper. Roast in preheated oven for 25–30 minutes, until flesh is fork-tender.
- While squash is roasting, thoroughly combine maple syrup, chopped pecans, cinnamon, and nutmeg in a small bowl.
- Carefully flip squash halves cut side up. Spoon maple pecan mixture into the center of each roasted half. Return to the oven and roast for 10–15 minutes more until the pecans are toasted and the syrup is bubbling.
- Remove squash from oven and allow to cool slightly before serving.
Notes
- Ensure the acorn squash is ripe for the best flavor.
- Adjust maple syrup amount to your personal taste preference.
- Can be served as a side dish or a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half of acorn squash with filling
- Calories: 310
- Sugar: 12g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg