Sweet & Nutty Perfection: Maple Pecan Roasted Acorn Squash
By Jason Griffith, Professional Food Writer for chefmaniac.com
Fall food just hits different, doesn’t it? It’s all about cozy, warm flavors that feel like a blanket on a chilly evening. And when it comes to the best autumnal side dish, nothing beats the Maple Pecan Roasted Acorn Squash. This isn’t just a side; it’s a celebration of the season on a plate—sweet, nutty, incredibly tender, and glazed with a buttery, cinnamon-spiced maple syrup that caramelizes in the oven.
It’s the kind of recipe that looks stunning on a Thanksgiving table but is easy enough to make on a Tuesday night. If you’re looking for a simple, impressive way to use those gorgeous winter squashes, stop right here. This recipe is your answer.
Why I Love This Recipe
I’ve made a lot of side dishes in my day, but this one always gets the most compliments. Here’s why it’s a staple in my kitchen:
- The Flavor Combo is Unbeatable: The earthiness of the acorn squash paired with the sweet, buttery glaze and the crunchy toasted pecans is pure magic. The cinnamon and nutmeg amplify that cozy fall feeling perfectly.
- It’s Deceptively Easy: Roasting the squash does all the heavy lifting. A quick prep and then the oven transforms simple ingredients into something spectacular. It’s perfect for beginner cooks or for busy weeknights.
- It’s Versatile: While it’s a must-have for holiday dinners like Thanksgiving, it pairs beautifully with almost any main course. It’s also easy to adapt for dietary needs (see my swaps below!).
Ingredients
This recipe serves 4 people.
| Ingredient | Quantity | Notes |
| Acorn Squashes | 2 large | Halved and seeded. |
| Unsalted Butter | 3 tbsp | Melted. |
| Maple Syrup | ¼ cup | Use real maple syrup, not pancake syrup. |
| Brown Sugar | 2 tbsp | Light or dark brown sugar works. |
| Cinnamon | ½ tsp | |
| Nutmeg | ¼ tsp | Freshly grated is best, but ground works fine. |
| Chopped Pecans | ½ cup | Walnuts or slivered almonds can be swapped. |
| Salt | Pinch | Balances the sweetness. |
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Swaps and Notes
- Make it Vegan: Swap the unsalted butter for coconut oil or a plant-based butter alternative.
- Sweetener Swap: If you don’t have maple syrup, you can use honey, though it will be slightly less liquidy and a bit sweeter. You could also increase the brown sugar by a tablespoon.
- Spice it Up: Add a small pinch of ground ginger or allspice to deepen the warm, fall flavor.
- Nut-Free Option: Simply omit the pecans! The squash is delicious on its own. If you want a textural element, try toasted pumpkin seeds (pepitas).
- Other Squash: This method works beautifully with Butternut Squash or Delicata Squash as well. Cut them into 1-inch cubes for a similar roasting time.
Instructions
Step 1: Prep the Squash and Oven
Preheat your oven to 200∘C (400∘F). Line a large baking sheet with parchment paper for easy cleanup. Slice the acorn squashes in half lengthwise, and use a spoon to scoop out the seeds and stringy bits.
Step 2: Slice and Glaze
Decide how you want to serve it:
- Wedges: Cut the halves into 1-inch thick wedges. This is my preferred method for faster cooking and easy serving.
- Halves: Leave them as halves for a beautiful presentation.
In a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, and salt.
Step 3: Roast
Place the squash wedges (or halves) on the prepared baking sheet. Brush the cut surfaces generously with the maple butter glaze.
Roast for 35–40 minutes. If using halves, it may take 45–55 minutes. The squash is done when it is fork-tender and the edges are starting to caramelize.
Step 4: Toast the Pecans
During the last 10 minutes of roasting, take the pan out and sprinkle the chopped pecans evenly over the squash. Put the pan back in the oven to allow the pecans to toast lightly and become fragrant. This step prevents them from burning and enhances their nutty flavor.
Step 5: Serve
Remove from the oven and serve warm. For an extra rich finish, drizzle any remaining glaze from the bottom of the pan over the squash wedges, or add a little extra maple syrup just before serving.
Tips for Success
- Score the Flesh: If you’re roasting the squash in halves, use a paring knife to lightly score the flesh in a crosshatch pattern (without cutting through the skin). This allows the glaze to seep in better, resulting in a deeper, more buttery flavor.
- Parchment Paper is Key: Acorn squash, butter, and maple syrup can lead to a sticky mess. Lining your pan with parchment paper or foil is a non-negotiable step for easy cleanup!
- Don’t Rush the Roasting: The key to great roasted squash is allowing it to get completely tender and slightly caramelized. If it’s too firm, it won’t have that desirable sweet, creamy texture.
Serving Suggestions and Pairings
This maple pecan squash is the quintessential side dish for any hearty meal. It pairs beautifully with:
- Poultry: The sweet and savory profile is a match made in heaven with Roasted Turkey or a classic Roasted Chicken.
- Pork: Try it alongside a Pork Tenderloin or baked ham.
- Southern Comfort: It’s a wonderful sweet contrast to a savory, spicy dish like my famous Cajun Chicken and Sausage Gumbo for a complex, soul-warming meal.
- Quick Dinner: Serve it with savory sliders like my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a quick, comforting weeknight meal.
Nutritional Information (Per Serving)
Disclaimer: This is an estimated value based on the ingredients above. Exact nutritional content will vary based on ingredient brands and portion size.
| Nutrient | Approximate Value |
| Calories | 200 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 15mg |
| Sodium | 30mg |
| Total Carbohydrate | 28g |
| Dietary Fiber | 4g |
| Sugars | 18g |
| Protein | 2g |
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Storage and Leftover Tips
- Storage: Store any leftover roasted squash in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in the microwave or, for best texture, place them back on a baking sheet and reheat in a 350∘F oven until warmed through.
- Leftover Ideas: Leftover roasted squash is fantastic! You can chop it up and add it to a fall grain bowl with quinoa, kale, and a light vinaigrette, or even blend it into a creamy soup base (like a butternut squash soup).
More Recipes You Will Love
If you’re craving more seasonal comfort and cozy flavors, try some of my other favorite recipes:
- For Dessert: These Easy Pumpkin Spice Muffins are the perfect morning treat, or you can check out The Best Peanut Butter Brownies I’ve Ever Made for a decadent, easy bake.
- For a Snack: Try my quick and easy Caramel Apple Nachos for a fun, shareable treat.
Final Thoughts
This Maple Pecan Roasted Acorn Squash recipe is simplicity at its finest. It proves that the most memorable dishes don’t have to be complicated—they just need great ingredients and a little oven time. It’s the perfect addition to your autumn cooking repertoire, guaranteed to bring warmth and comfort to your table.
Did you try making this recipe? I’d love to hear how it turned out! Leave a comment below with your favorite way to serve it, or tag me on social media! Happy cooking!
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