Description
A delightful and hearty dish that combines the sweetness of maple syrup with the nutty crunch of toasted pecans, perfect for fall.
Ingredients
Scale
- 2 acorn squashes
- 1/4 cup pure maple syrup
- 1/2 cup toasted pecans
- 2 tablespoons butter or coconut oil
- 1 teaspoon fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds, reserving them for roasting if desired.
- In a small bowl, mix melted butter (or coconut oil), maple syrup, salt, and pepper; brush the mixture over the cut sides of the squashes.
- Fill the hollow center with toasted pecans.
- Place the squash cut-side up in a baking dish, cover with foil, and roast for 25-30 minutes until tender. Remove the foil during the last 10 minutes.
- Sprinkle with fresh herbs before serving warm.
Notes
For a nut-free version, substitute pecans with walnuts or sunflower seeds. Feel free to use honey instead of maple syrup if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: acorn squash, roasted vegetables, fall recipes, healthy sides, vegetarian dishes