Description
A delicious and simple recipe for roasted acorn squash with a sweet maple pecan filling.
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
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet.
- Drizzle the olive oil over the squash halves and sprinkle with salt and black pepper. Use a brush or your hands to coat evenly.
- In a small bowl, mix the maple syrup, chopped pecans, cinnamon, and nutmeg until well combined.
- Spoon the maple pecan mixture into the hollowed-out centers of each squash half.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and caramelized.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
- For added flavor, sprinkle some crumbled feta cheese on top before serving.
- Substitute walnuts for pecans for a different nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg