Roasted Acorn Squash with Maple Pecans
Tender acorn squash is roasted with a sweet maple-butter glaze and topped with crunchy candied pecans.
Ingredients
- 2 medium acorn squash about 1.5 lbs / 680g each
- 2 tablespoons unsalted butter 28g
- 2 tablespoons pure maple syrup 30ml
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup raw chopped pecans 60g
- 2 ounces blue cheese crumbles for serving (optional), 57g
Instructions
- Set an oven rack to the middle position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
- Carefully cut each acorn squash in half from stem to tip. Use a sturdy spoon to scoop out the seeds and stringy bits.
- Place the butter, maple syrup, salt, and cinnamon in a small microwave-safe bowl. Microwave in 20-second bursts until the butter is melted. Stir well to combine.
- Brush the cut sides and inside cavity of each squash half with the maple-butter mixture. Place the squash cut-side up on the prepared baking sheet.
- Roast for 50 to 60 minutes, or until the squash is tender and can be easily pierced with a fork.
- While the squash roasts, add the chopped pecans to the remaining maple-butter mixture and toss to coat.
- Carefully remove the baking sheet from the oven. Spoon the pecan mixture evenly into the center of each squash half.
- Return the squash to the oven and bake for another 10 minutes, until the pecans are lightly toasted and fragrant.
- Let cool for a few minutes before serving. Garnish with blue cheese crumbles, if using.
Notes
Choose acorn squash that feel heavy for their size and have dull, dark green skin without soft spots.
To make this recipe vegan, use plant-based butter or coconut oil in place of the dairy butter.
The salty blue cheese balances the sweetness of the squash and maple. If you're not a fan, crumbled feta or goat cheese are good alternatives.
For easier cutting, you can microwave the whole squash for 2 to 3 minutes to slightly soften the skin before slicing.