Description
A sweet and nutty autumn dish made with roasted acorn squash, maple syrup, and crunchy pecans.
Ingredients
Scale
- 1 Acorn Squash
- 1/4 cup Pure Maple Syrup
- 1/2 cup Freshly Chopped Pecans
- 2 tbsp Olive Oil or Melted Butter
- 1 tsp Ground Cinnamon or Nutmeg
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half lengthwise, scoop out the seeds, and cut it into wedges or cubes.
- In a large bowl, toss the squash with olive oil or melted butter, maple syrup, salt, cinnamon, and black pepper.
- Arrange the squash on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
- In the last 10 minutes of roasting, sprinkle the chopped pecans on top.
- Once tender and caramelized, remove from the oven and serve warm, drizzling extra maple syrup if desired.
Notes
Ensure to keep an eye on the squash as it roasts to avoid overcooking. You can also use walnuts or almonds instead of pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: acorn squash, roasted squash, autumn recipe, vegetarian