Maple pecan roasted acorn squash is a culinary masterpiece that combines the earthy sweetness of acorn squash with the rich, nutty flavors of maple syrup and toasted pecans.
This dish transforms humble acorn squash into a gourmet delight, perfect for a cozy autumn evening or a festive holiday gathering.
To begin, the acorn squash is halved and deseeded, revealing its vibrant orange flesh nestled within a dark green, ridged exterior.
Next comes the crowning touch: a generous sprinkling of toasted pecans, whose rich, buttery flavor adds a delightful crunch to every bite. The pecans are finely chopped and scattered over the glazed squash, creating a golden-brown crust that glistens with the promise of deliciousness.
Ingredients:
- 2 acorn squash, each cut in half and seeds removed
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and roughly chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. Cut each acorn squash in half and scoop out the seeds to make a little hollow in the center of each half.
3. Place the squash halves on the baking sheet with the cut side facing up.
4. Divide the butter and maple syrup evenly among the hollowed-out centers of the squash.
5. Roast the squash in the preheated oven for 40-50 minutes until they’re tender. About halfway through cooking, baste the insides with the melted butter and syrup mixture.
6. While the squash is roasting, toast the pecans in a dry skillet over medium heat until they’re fragrant and golden brown. Then roughly chop them and set them aside.
7. Once the squash is tender, take it out from the oven and sprinkle the toasted pecans over the top.
8. Serve the Maple Pecan Roasted Acorn Squash hot. Use a spoon to scoop out the tender flesh and enjoy every delicious bite.
Recipe Variations:
For an extra depth of flavor, mix 2 teaspoons of white miso paste into the butter and maple syrup mixture before roasting.
Give the dish a savory twist by sprinkling 2 tablespoons of crumbled blue cheese over the roasted squash after baking.
Indulge your taste buds by adding 2 tablespoons of cooked and crumbled bacon for a smoky, salty contrast.
• Transform this side dish into a hearty meal by scooping out the roasted squash flesh, mashing it, and serving it as a creamy alternative to mashed potatoes.
Nutrition Information: Each serving of Maple Pecan Roasted Acorn Squash provides approximately 189 calories, with 5 grams of fat (3 grams saturated), 15 milligrams of cholesterol, and 35 grams of carbohydrates (including 3 grams of fiber and 12 grams of sugars). This dish also offers a touch of protein, making it a well-rounded addition to your autumn menu.