Introduction

Oh, the smell of fall! Does anything say “cozy season” more than the aroma of warm spices and sweet, roasted goodness filling your kitchen? I remember the first time I made roasted acorn squash, and honestly, it was love at first bite. It’s the kind of dish that feels fancy enough for guests but is so incredibly simple, you’ll want to make it for yourself on a chilly weeknight. This Maple Pecan Roasted Acorn Squash recipe is a true winner – it’s quick to put together and delivers a burst of comforting flavor that’s simply irresistible.

Why You’ll Love This Recipe

Fast: Prep time is a breeze, leaving you more time to relax!
Easy: Seriously, if you can cut a squash in half, you can make this.
Giftable: Imagine bringing a beautifully roasted squash to a potluck or as a thoughtful hostess gift!
Crowd-pleasing: Even picky eaters tend to fall for the sweet and savory magic.

Ingredients

Let’s gather our goodies for this delightful dish. It’s all about simple, wholesome ingredients that sing together:

2 medium acorn squash: These little gems are perfect for roasting! Make sure they’re washed, then simply halve them and scoop out those seeds.
3 tablespoons pure maple syrup: The star of our sweet glaze! Opt for real maple syrup for the best flavor – it makes all the difference.
2 tablespoons unsalted butter, melted: This adds richness and helps the glaze caramelize beautifully.
1 teaspoon ground cinnamon: The quintessential fall spice that brings warmth and depth.
½ teaspoon salt: Just a touch to balance out the sweetness and enhance all the flavors.
¼ teaspoon black pepper: A little pinch to give it a gentle kick.
1 tablespoon olive oil: For rubbing on the squash, helping it roast to perfection.
Chopped pecans or walnuts for topping (optional): Because who doesn’t love a little crunch? These add a lovely nutty texture.

How to Make It

Alright, let’s get cooking! It’s as easy as 1, 2, 3… well, 8! You’ll be amazed at how quickly this comes together.

Preheat your oven: Get that oven nice and toasty to 400°F (200°C). This high heat is perfect for getting that squash tender and slightly caramelized.
Prep the squash: Take those halved and seeded acorn squash and give the cut surfaces a little rub with the olive oil. This prevents sticking and helps them get a lovely golden hue.
Whisk up the magic glaze: In a small bowl, whisk together the pure maple syrup, melted butter, ground cinnamon, salt, and black pepper. This is where all the flavor happens!
Get ready for roasting: Place your squash halves, cut side up, on a baking sheet. I like to line mine with parchment paper for super easy cleanup!
Fill ’em up: Spoon that delicious maple syrup mixture evenly into the cavities of each squash half. Make sure to get it right into those nooks and crannies!
Roast until tender: Pop the baking sheet into your preheated oven and let it roast for about 30-45 minutes. You’ll know they’re ready when you can easily pierce the squash with a fork. It should be wonderfully tender!
Add the crunch (if you’re using it!): If you’re adding nuts, sprinkle them over the squash during the last 10 minutes of roasting. This gives them a chance to toast up without burning.
Serve and enjoy: Carefully remove the baking sheet from the oven. Let them cool just slightly, and then serve these beauties warm. They are just divine!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your creativity! Feel free to play around:

For the nuts: If you don’t have pecans or walnuts, slivered almonds or even pumpkin seeds (pepitas) would be lovely.
Spice it up: A tiny pinch of nutmeg or a whisper of ground ginger added to the glaze can take the flavor profile in a different direction.
A little savory twist: For those who like a touch of savory, try adding a sprinkle of fresh thyme or rosemary to the glaze.
Different squash: While acorn squash is perfect, you could also try this with delicata squash (no need to peel!) or even butternut squash wedges.

Tips for Success

A few little secrets from my kitchen to yours to make sure your roasted squash is absolutely perfect every time:

Choosing your squash: Look for squash that feel heavy for their size and have smooth, unblemished skin.
Scooping seeds: A sturdy spoon is your best friend for getting all those stringy bits and seeds out.
Don’t overcrowd the pan: Give your squash halves some breathing room on the baking sheet so they roast instead of steam.
Prep ahead: You can halve and seed your squash a day in advance and store them in an airtight container in the refrigerator. Just whisk up the glaze right before you’re ready to bake.

How to Store It

Leftovers are a delicious bonus! Once cooled completely, store any leftover roasted acorn squash in an airtight container in the refrigerator. It should keep well for about 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Do I need to peel acorn squash before roasting?: Nope! The skin of acorn squash softens beautifully when roasted and is perfectly edible. Just make sure to wash it well!
Can I make this recipe vegan?: Absolutely! Simply substitute the butter with a vegan butter alternative or use a little extra olive oil. It will still be delicious!
What do I serve this with?: This roasted acorn squash is a fantastic side dish for almost any meal! It pairs wonderfully with roasted chicken, pork tenderloin, or even a hearty grain salad.

Maple Pecan Roasted Acorn Squash

A quick and easy recipe for sweet and savory roasted acorn squash with a maple syrup glaze and crunchy pecans, perfect for a cozy fall meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 4

Equipment

Baking Sheet Lined with parchment paper for easy cleanup.
Small bowl For whisking the glaze.
Oven
Sturdy spoon For scooping seeds.

Ingredients

Main ingredients

2 medium acorn squash Washed, halved, and seeds scooped out.

Maple Glaze

3 tablespoons pure maple syrup For the best flavor.
2 tablespoons unsalted butter Melted.
1 teaspoon ground cinnamon
0.5 teaspoon salt
0.25 teaspoon black pepper

For Roasting

1 tablespoon olive oil For rubbing on the squash.

Optional Topping

chopped pecans or walnuts For topping.

Instructions

Preheat your oven to 400°F (200°C).
Rub the cut surfaces of the halved and seeded acorn squash with olive oil.
2 medium acorn squash
In a small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and pepper to make the glaze.
2 medium acorn squash
Place the squash halves, cut side up, on a parchment-lined baking sheet.
2 medium acorn squash
Spoon the maple syrup mixture evenly into the cavities of each squash half.
2 medium acorn squash
Roast for 30-45 minutes, or until the squash is tender when pierced with a fork.
If using nuts, sprinkle them over the squash during the last 10 minutes of roasting.
2 medium acorn squash
Carefully remove from the oven, let cool slightly, and serve warm.

Notes

The skin of acorn squash softens beautifully when roasted and is perfectly edible. Ensure squash is washed well. This recipe can be made vegan by substituting butter with a vegan alternative or extra olive oil.