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Maple Pecan Roasted Acorn Squash

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Maple Pecan Roasted Acorn Squash is a cozy, caramelized side dish perfect for fall and winter. Roasted with maple syrup, brown sugar, and crunchy pecans, this sweet and savory recipe is a holiday favorite that’s easy enough for weeknights and elegant enough for festive meals.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 medium acorn squash
  • 2 tbsp olive oil or melted butter
  • 2 tbsp maple syrup (plus more for drizzling)
  • 1 tbsp brown sugar
  • ½ tsp ground cinnamon
  • Pinch of salt
  • ⅓ cup chopped pecans
  • Fresh thyme or rosemary (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut acorn squash in half, scoop out seeds, and slice into ½-inch half-moons.
  3. In a large bowl, toss squash slices with olive oil or butter, maple syrup, brown sugar, cinnamon, and salt.
  4. Arrange slices in a single layer on the baking sheet.
  5. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
  6. In the last 5 minutes of roasting, sprinkle chopped pecans on top to toast.
  7. Remove from oven and drizzle with additional maple syrup. Garnish with fresh herbs if desired.

Notes

  • The squash skin is edible once roasted—no peeling required.
  • Add nutmeg or cayenne for extra flavor.
  • Swap pecans for walnuts, or maple syrup for honey.
  • For a savory version, skip sweeteners and roast with garlic and herbs.
  • Reheat in the oven to maintain texture.

Nutrition

Find it online: https://juliameals.com/maple-pecan-roasted-acorn-squash/