Maple Pecan Goat Cheese Roasted Acorn Squash
Description
Maple Pecan Roasted Acorn Squash is a sweet and savory side dish perfect for fall! Tender roasted acorn squash is topped with a delicious glaze of maple syrup, cinnamon, and buttery pecans. This easy, caramelized squash recipe is a great addition to your holiday table or a cozy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium acorn squash, halved, seeded, and sliced into 1/2-inch wedges
- 3 tbsp olive oil or melted butter
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (50g) pecans, roughly chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 1 tbsp fresh thyme leaves (optional, for garnish)
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
-
Prepare the Squash:
- Arrange the squash wedges in a single layer on the baking sheet.
- In a small bowl, whisk together the olive oil (or melted butter), maple syrup, cinnamon, nutmeg, salt, and pepper.
- Drizzle the maple mixture over the squash, tossing to coat evenly.
-
Roast the Squash:
- Roast for 20-25 minutes, flipping halfway through.
-
Add the Pecans:
- After 20-25 minutes, sprinkle the chopped pecans over the squash and return to the oven.
- Continue roasting for an additional 5-10 minutes, or until the squash is golden and caramelized and the pecans are toasted.
-
Serve:
- Remove from the oven and transfer to a serving platter.
- Garnish with fresh thyme leaves, if desired. Serve warm!
Notes
- Make it vegan: Use olive oil instead of butter.
- Add-ins: Add dried cranberries or a sprinkle of crumbled goat cheese for an extra layer of flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.