Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash is an amazingly simple side dish that combines the earthy goodness of squash with the sweetness of maple syrup and buttery pecans.

This dish pairs wonderfully with roasted meats or creates a beautiful vegetarian main dish, making it a versatile addition to your fall menu.

Growing up, my mom made acorn squash with butter, brown sugar, and cinnamon. As a kid, I don’t know if I would have eaten it without the lure of cinnamon and sweetness.

In this updated roasted acorn recipe, I’ve tweaked Mom’s recipe with maple syrup and toasted pecans to keep it a little sweet while highlighting the natural nutty flavor of the squash.

The butter, cinnamon, and maple syrup make a classic fall flavor combo you’ll love with the mild flavor of acorn squash. Top with toasted pecans, and you have a simple side dish to celebrate the best of autumn’s harvest.

This mild winter squash doesn’t just make a great side dish; it provides Vitamin A, Vitamin C, potassium, manganese, and folate (folic acid) and is a good source of fiber. 

TIP: Because this dish is slightly sweet, a second, more savory side dish brings balance. 

Choosing the Perfect Acorn Squash

Acorn squash is a winter squash characterized by its distinctive ribbed acorn shape, dark green skin, and sweet golden-yellow flesh.  A ripe acorn squash should have a vibrant color and a hard, intact stem. 

Look for squash that feels firm and heavy for its size, with a deep green rind with touches of orange. The orange coloring is a sign of ripening and is perfectly fine, but selecting a less ripe squash is best for texture and flavor. 

As acorns squash ripens fully, it becomes more tough and fibrous, making a great fall decoration but less palatable to eat. Avoid any squash with deep blemishes or soft spots, as these can be signs of spoilage. 

TIP: Store acorn squash on the counter or in a cool pantry for 4 to 6 weeks or longer in temperatures between 50°F and 60°F.

How to serve roasted acorn squash?

At our house, we serve a squash half per person; each person scrapes the flesh with a fork or spoon to mix with the butter, syrup, vanilla, cinnamon, and pecans, creating a perfect bite with each spoonful (leaving the squash skin intact like a bowl).

Scoop out the soft flesh and mash or whip with butter, syrup, vanilla, and cinnamon. Top with toasted pecans and serve in a bowl with a spoon for smaller portions.

Can you eat acorn squash skin?

Technically, all winter squash skin is edible; it’s simply a question of preference, as the texture can be offputting when tough or bitter-tasting.

Generally, acorn squash skin softens nicely when roasted, and its skin is mild in flavor, so eating the entire squash (except the seeds and stem) is fine. 

Can you roast the seeds?

Yes, you can roast acorn squash seeds just like roasting pumpkin seeds, and they can be seasoned in a variety of ways. Here’s an easy recipe for How To Roast Acorn Squash Seeds.  

STEP BY STEP

1. Cut acorn squash in half from pole to pole in line with one of the grooved ridges. Scrape out the seeds and fibrous pulp with a spoon. Pierce the inside of the squash with a fork in several places (careful not to poke it all the way through), and sprinkle with 1/2 teaspoon of salt. 
2. Place squash cut side down on a rimmed baking pan and pour 2-3 tablespoons of water into the bottom of the pan. Bake for 20 to 25 minutes or until fork tender (or microwave on high for 4-6 minutes.) 
3. Remove from the oven, add a pat of butter in the cavity of each squash, and drizzle maple syrup into the cavity and on the edges. Add a small splash of vanilla and sprinkle with cinnamon.
4. Place the pecans on the same pan around the squash and return to the 400°F oven for 5-7 minutes to melt the butter and toast the pecans.
5. Remove from the oven and season with salt. Chop the pecans and sprinkle on top of the squash to finish.

TIPS AND VARIATIONS

• Substitute brown sugar for the maple syrup.
• Substitute pumpkin pie spice for the cinnamon
• Microwave the squash instead of roasting—4-6 minutes on high or full power; 1 minute to melt butter and finish (do not microwave the pecans).
• Finish with a drizzle of maple balsamic before serving.
• Stuff with leftover Thanksgiving stuffing and roast at 400°F for 20-25 minutes.
• Store acorn squash on the counter or in a cool pantry for 4 to 6 weeks in temperatures between 50°F and 60°F.

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• Tuscan Roasted Broccoli: Thanksgiving (or Anytime) Side Dish
• Green Bean Almondine with Crispy Prosciutto
• Sumac Roasted Carrots with Tahini-Yogurt Sauce
• Savory Sweet Potatoes: September Sides
• Vegetable Tian: Classic Gratin Comfort
• Portabella Mushrooms with Blue Cheese & Veg Stuffing
• Roasted Butternut Squash with Gochujang Yogurt & Pepitas