Have you ever wondered how a humble winter squash can transform your dinner table into a seasonal feast? If you’re looking to elevate your culinary game, then “Maple Pecan Roasted Acorn Squash” is the key! This delightful recipe combines the earthy sweetness of acorn squash with the rich, nutty flavor of pecans, all elevated by the deep sweetness of maple syrup. Not only is it a treat for the taste buds, but it’s also packed with nutrients, making it a perfect addition to your autumn menu.
Ingredients Needed
To create this scrumptious dish, gather the following ingredients:
- 2 acorn squashes: These squash have a sweet, nutty flavor and a beautiful shape that makes them perfect for roasting. If you can’t find acorn squash, you can substitute with butternut or delicata squash.
- 3 tablespoons olive oil: This healthy fat enhances the flavor while keeping the squash moist. Can substitute with melted coconut oil for a different twist.
- 1/4 cup maple syrup: The star of the show! This natural sweetener adds a complex, caramel-like flavor. Honey can be used as an alternative, though it will give a different taste.
- 1/2 teaspoon cinnamon: This spice brings warmth and depth. You can also use pumpkin pie spice for a seasonal variation.
- 1/2 teaspoon salt: Essential for balancing sweetness and enhancing flavors.
- 1 cup pecans: These nuts add crunch and a delicious earthy flavor. Walnuts can be used as a substitute for a slightly different taste.
- Fresh parsley for garnish (optional): A pop of color and freshness to your dish.
Timing
Preparing “Maple Pecan Roasted Acorn Squash” is a breeze! Here’s the breakdown:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
This recipe takes about 25% less time compared to many traditional roast squash recipes, making it ideal for busy weeknights or impromptu gatherings.
How to Make Maple Pecan Roasted Acorn Squash
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature allows the squash to caramelize beautifully while achieving that perfect tender texture.
Step 2: Prepare the Squash
Cut the acorn squashes in half and scoop out the seeds. This step is crucial for ensuring even cooking and maximizing flavor absorption.
Step 3: Season the Squash
Drizzle the olive oil and maple syrup generously over the cut sides of the squash. Sprinkle with cinnamon and salt. Be generous! This combination will create a delicious glaze during roasting.
Step 4: Roast the Squash
Place the squash halves cut side down on a baking sheet lined with parchment paper (for easy cleanup). Roast for 25-30 minutes until tender. Halfway through, you can check for doneness by poking with a fork.
Step 5: Add the Pecans
In the last 10 minutes of roasting, add the pecans to the baking sheet. This allows them to toast and complement the squashes’ sweet flavors beautifully.
Step 6: Serve and Enjoy!
Once cooked, let the squash cool slightly before serving. Serve hot, optionally garnished with fresh parsley for an added touch of color and flavor.
Nutritional Information
This delightful dish is packed with nutrients! Here’s a quick breakdown per serving (assuming four servings):
- Calories: 230
- Protein: 4g
- Fat: 15g
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 9g
Rich in vitamins A and C, this recipe is great for boosting your immune system and promoting healthy skin.
Healthier Alternatives For Maple Pecan Roasted Acorn Squash
Looking to enhance the nutritional benefits? Here are a few swaps:
- Use avocado oil instead of olive oil for added heart-healthy fats.
- Substitute agave nectar or a sugar-free syrup for the maple syrup to reduce sugar content.
- Opt for toasted sunflower seeds instead of pecans for a nut-free version.
Serving Suggestions
“Maple Pecan Roasted Acorn Squash” pairs beautifully with:
- Quinoa or wild rice for a hearty grain side, providing a complete meal.
- Grilled chicken or pork for a protein complement.
- A fresh seasonal salad for added crunch and brightness.
Common Mistakes To Avoid
- Not Preheating the Oven: Always ensure your oven is preheated to achieve the best roasting results.
- Overcrowding the Baking Sheet: Give the squash and pecans enough room to roast evenly.
- Not Checking for Doneness: Keep an eye on your squash. If they’re tender when pierced with a fork, they’re done.
Storing Tips For Maple Pecan Roasted Acorn Squash
Leftovers? No problem! Here’s how to store them:
- Refrigeration: Place in an airtight container and store in the fridge for up to 5 days.
- Freezing: Slice and freeze cooked squash for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Conclusion
“Maple Pecan Roasted Acorn Squash” is more than just a dish; it’s an experience that brings warmth and comfort to your table. With its simple preparation and delightful flavors, you can impress friends and family in no time. So what are you waiting for? Try making this delicious recipe today and share your experience with us!
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is naturally vegan! Just use maple syrup as indicated, and you’re all set.
Can I use other nuts in this recipe?
Absolutely! Feel free to substitute pecans with walnuts or even hazelnuts for a unique twist.
How do I know when the squash is cooked?
The squash should be tender when pierced with a fork. If it’s still hard, continue roasting for a few more minutes.
Can I prepare the squash in advance?
You can prep the squash by cutting and seasoning it the night before; just store it in the fridge until you’re ready to roast!
Give Maple Pecan Roasted Acorn Squash a try this season, and watch as it becomes a new favorite in your household!
Print
Maple Pecan Roasted Acorn Squash
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A delightful recipe combining the earthy sweetness of acorn squash with rich pecans and maple syrup, perfect for autumn.
Ingredients
- 2 acorn squashes
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pecans
- 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.
- Drizzle the olive oil and maple syrup over the cut sides, then sprinkle with cinnamon and salt.
- Place the squash halves cut side down on a lined baking sheet and roast for 25-30 minutes until tender.
- In the last 10 minutes, add the pecans to the baking sheet.
- Once cooked, let the squash cool slightly before serving, and garnish with fresh parsley.
Notes
Try substituting avocado oil for olive oil or using agave nectar for a lower sugar option. Serve with quinoa or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted, acorn squash, maple pecan, fall recipe, vegan dish