Description
A delicious and healthy recipe for Maple Pecan Roasted Acorn Squash, perfect for fall.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and sprinkle with salt and black pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, combine maple syrup, chopped pecans, cinnamon, and nutmeg in a bowl.
- After 25-30 minutes, carefully flip the squash halves over and spoon the maple pecan mixture into the center of each half.
- Return the squash to the oven and roast for an additional 10-15 minutes, until the pecans are toasted and the syrup is bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For added flavor, sprinkle some crumbled feta cheese on top before serving.
- You can substitute walnuts for pecans if desired, or add dried cranberries for a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg