Description
This Baked Acorn Squash with Maple Pecan Glaze is a heartwarming dish that captures the essence of autumn, featuring tender squash, rich flavors, and a delightful glaze.
Ingredients
Scale
- 3 Acorn Squash
- 1 tablespoon Olive Oil
- 6 tablespoons Butter (divided)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoon Rubbed Sage (optional)
- ½ teaspoon Salt
- 1 cup Chopped Pecans
- 2 tablespoons Butter (for pecans)
- ½ cup Maple Syrup
- ½ teaspoon Cinnamon (for glaze)
- ½ teaspoon Nutmeg (for glaze)
- Pinch of Salt (for glaze)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400°F (200°C).
- Cut each acorn squash in half and scoop out seeds.
- Drizzle olive oil and place butter in the squash halves. Sprinkle with cinnamon, nutmeg, sage, and salt.
- Roast in the oven for 30 to 40 minutes until tender.
- Toast chopped pecans in a skillet over medium heat for 3 to 5 minutes.
- Add butter to pecans, then stir in maple syrup, cinnamon, nutmeg, and salt. Simmer for 2 minutes.
- Serve roasted squash topped with warm maple pecan glaze.
Notes
Use fresh spices for maximum flavor.
Adjust cooking time based on squash size.
For a sweeter glaze, increase maple syrup as desired.
Nutrition
- Serving Size: 1 half of squash
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg