Maple Pecan Roasted Acorn Squash (Caramelized, Cozy & Crunchy)

Make maple glaze: In a small bowl, mix maple syrup, melted butter, cinnamon, nutmeg (if using),
and vanilla (if using).

Flip and glaze: Flip squash halves cut-side up. Brush generously with the maple
butter glaze. Sprinkle chopped pecans over the top (press lightly so they stick).

Finish roasting: Roast another 10–15 minutes until squash is fork-tender and
the edges are caramelized. If you want extra browning, broil for 1–2 minutes (watch closely).

Serve: Finish with a pinch of flaky salt (highly recommended). Serve warm.

Serving & Storage

Serving Ideas

As a side with roasted chicken, turkey, pork chops, or ham
Alongside a fall salad with goat cheese and cranberries
Stuff the center with cooked quinoa + cranberries for a vegetarian plate
Top with a drizzle of extra maple and a dollop of Greek yogurt for brunch

Storage

Refrigerate: Store leftovers in an airtight container up to 4 days.
Freeze: Freeze cooked squash (without pecans for best texture) up to 2 months.

Reheating

Oven (best): 350°F (175°C) for 10–15 minutes until warm.
Microwave: 60–90 seconds per portion (pecans may soften).
Air fryer: 330°F (165°C) for 6–8 minutes for slightly crisp edges.

Tips

Cut-side down first: This steams the squash and speeds up tenderness.
Score the flesh: Shallow cuts help the maple butter sink into the squash.
Use pure maple syrup: The flavor is deeper and caramelizes better than pancake syrup.
Toast the pecans (optional): Toasting makes them extra nutty—just 5 minutes in the oven.
Finish with flaky salt: That sweet-salty contrast is what makes it “wow.”
Don’t overbake: Once tender, stop—overcooking can make squash watery.

Variations

Maple-Walnut: Swap pecans for walnuts.
Brown Sugar Butter: Replace maple with 2 tbsp brown sugar + 1 tbsp water.
Spiced Apple: Add thin apple slices on top before the final roast.
Orange Maple: Add 1 tsp orange zest to the glaze.
Spicy-Sweet: Add a tiny pinch of cayenne or chili flakes to the glaze.
Dairy-Free: Use coconut oil or vegan butter.

Conclusion

Maple Pecan Roasted Acorn Squash is one of those simple recipes that feels holiday-worthy every time. The tender,
caramelized squash, buttery maple glaze, and crunchy pecans hit that perfect sweet-and-savory balance—comforting,
beautiful, and easy enough for a weeknight.

Save this one for fall dinners, potlucks, and festive tables—because once you make it, people will ask for it again.

FAQ

Do I need to peel acorn squash?

No. The skin softens as it roasts and is edible, but many people prefer to scoop out the flesh with a spoon.

How do I know when it’s done?

The squash is done when a fork slides into the thickest part easily and the edges look caramelized.

Can I prep this ahead?

Yes. Roast the squash until just tender, cool, then refrigerate. Reheat, glaze, and add pecans before serving.

Can I use butternut squash instead?

Absolutely. Cube butternut squash, toss with oil, roast 25–30 minutes, then add maple butter and pecans for the last
8–10 minutes.

What if my glaze burns?

Maple can darken quickly. If your oven runs hot, lower to 375°F (190°C) for the final stage and watch closely.