until tender and lightly caramelized, then gets brushed with a buttery maple glaze and finished with toasted pecans.
It’s sweet, nutty, and warmly spiced—perfect for fall dinners, Thanksgiving, or any time you want comfort on a plate.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil (or melted butter) for roasting
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp pure maple syrup
- 2 tbsp butter, melted
- 1/2 tsp ground cinnamon
- Pinch of nutmeg (optional)
- 1/2 tsp vanilla extract (optional but amazing)
- 1/3 cup pecans, roughly chopped
- Optional finishing touch: flaky salt, orange zest, or a tiny pinch of cayenne
Instructions
- Preheat: Heat oven to 400°F (205°C). Line a baking sheet with parchment paper
(easy cleanup). - Prep squash: Cut acorn squash in half, scoop out seeds, and lightly score the flesh with a knife
(shallow crosshatch helps flavor soak in). - Season and roast: Brush cut sides with olive oil (or butter). Season with salt and pepper.
Place squash cut-side down on the baking sheet. Roast for 25–30 minutes, until
starting to soften.ADVERTISEMENT
