Maple Pecan Roasted Acorn Squash

Oh, that sounds like a perfect cozy fall side dish! Here’s a delicious recipe for Maple Pecan Roasted Acorn Squash:

Maple Pecan Roasted Acorn Squash

Ingredients:

• 1 medium acorn squash, halved and seeded

• 2 tablespoons pure maple syrup

• 2 tablespoons unsalted butter, melted (or olive oil for a dairy-free option)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Salt and freshly ground black pepper, to taste

• 1/3 cup pecans, roughly chopped

• Optional: a sprinkle of fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the squash:

   • Cut the acorn squash in half and scoop out the seeds.

   • Score the flesh of each half in a criss-cross pattern, being careful not to cut through the skin.

3. Mix the glaze:

   • In a small bowl, combine the maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper.

4. Brush and season:

   • Place the squash halves cut side up on a baking sheet lined with parchment paper or foil.

   • Brush the maple glaze generously over the scored flesh.

5. Roast:

   • Roast in the oven for about 35–40 minutes or until the flesh is tender and caramelized around the edges.

   • About 10 minutes before it’s done, sprinkle the chopped pecans over the squash to toast lightly.

6. Serve:

   • Remove from oven, garnish with fresh thyme or rosemary if desired.

   • Serve warm as a comforting side dish.