Description
A comforting autumn dish featuring acorn squash roasted with maple syrup and toasted pecans, perfect for family gatherings.
Ingredients
Scale
- 2 acorn squash
- 2 tablespoons maple syrup
- 1 cup pecans, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or sage (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the squash: Cut the acorn squash in half and scoop out the seeds.
- Season the squash: Drizzle olive oil inside each half, then sprinkle salt and pepper.
- Add the maple syrup: Pour 1 tablespoon of maple syrup into each half.
- Toss in the pecans: Distribute a handful of pecans evenly on top.
- Roast in the oven: Place the squash on a baking sheet and roast for 30-40 minutes.
- Finish with herbs: Add fresh herbs for the last 10 minutes.
- Garnish if desired with additional maple syrup before serving.
Notes
For a vegan option, ensure your maple syrup is free of additives. You can also substitute acorn squash with butternut squash or pumpkin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: autumn recipes, roasted vegetables, vegan side dish