Description
A sweet and savory roasted acorn squash with maple and pecans, perfect for fall meals.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1/4 cup pure maple syrup
- 1/2 cup pecans, chopped
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves cut-side up on a baking sheet.
- In a small bowl, mix the maple syrup, melted butter, cinnamon, salt, and pepper.
- Brush the mixture over the squash halves and sprinkle with chopped pecans.
- Roast in the preheated oven for 40-50 minutes, or until the squash is tender.
Notes
For a vegan version, substitute butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g