Description
This Baked Acorn Squash with Maple Pecan Glaze is a delightful fall dish featuring roasted squash topped with a sweet and nutty glaze—perfect for any occasion!
Ingredients
Scale
- 3 medium-sized Acorn Squash
- 1 tablespoon Olive Oil
- 6 tablespoons Butter
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Rubbed Sage (optional)
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans
- 1/2 cup Maple Syrup
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking tray.
- Cut acorn squash in half lengthwise and scoop out seeds.
- Coat the inside of the squash halves with olive oil and butter, then season.
- Roast squash for 30-40 minutes until tender.
- Toast chopped pecans in a skillet, then add butter, maple syrup, cinnamon, nutmeg, and salt to create the glaze.
- Simmer glaze for 2 minutes until thickened, then drizzle over roasted squash.
Notes
Use fresh nutmeg for better flavor if available.
A vegan butter alternative works well for a dairy-free option.
For extra crunch, sprinkle more pecans on top before serving.
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg