Heat oven to 400°F. 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 (the seeds can be saved for roasting). 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.
Place squash cut side down on a rimmed baking pan. Pour 2-3 tablespoons of water into the bottom of the pan, which will create steam when cooking. Bake for 20 to 25 minutes until fork tender (or microwave on high for 4-6 minutes.) Test for doneness by pressing a fork into the outside skin of the squash at the edge; it should slide in easily. TIP: You don't want to pierce the bottom of the squash or it will leak when flipped over and filled.
Remove from the oven and place a pat of butter in the cavity of each squash and drizzle 1 tablespoon of maple syrup into the cavity and on the edges. Add a small splash of vanilla and sprinkle with cinnamon as desired.
Place the pecans on the same pan around the squash and return to the oven for 5-7 minutes to melt the butter and toast the pecans.
Remove from the oven and transfer the squash to a serving platter; season with salt. Chop the pecans and sprinkle on top of the squash to finish.
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Notes
Serving Suggestions: Serve a squash half per person; each individual 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).Or, scoop out the soft flesh and mash or whip with the butter, syrup, vanilla, and cinnamon. Top with toasted pecans and serve with a spoon for smaller portions.TIPS AND VARIATIONS
Acorn squash can be challenging to cut due to its tough skin, so exercise caution.
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 or longer in temperatures between 50°F and 60°F.