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Easy Maple Pecan Roasted Acorn Squash Recipe (50 Minutes) | Perfect Fall Side Dish

This Maple Pecan Roasted Acorn Squash recipe brings together tender roasted squash, buttery pecans, and rich maple syrup for the perfect sweet-savory fall side dish. Ready in just 50 minutes, it’s an elegant addition to holiday tables or a comforting upgrade to weeknight meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Fall Recipes, Holiday Recipes, Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash halved and seeds removed
  • 1/4 cup 60ml pure maple syrup
  • 2 tbsp 30g unsalted butter, melted
  • 1/2 cup 60g chopped pecans (toasted preferred)
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Substitutions: walnuts or almonds for pecans coconut oil for butter, or brown butter for extra nutty flavor.

Method
 

  1. Preheat oven: Heat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Prep squash: Halve squash, remove seeds, and score flesh in a crosshatch pattern.
  3. Make glaze: Whisk butter, maple syrup, cinnamon, salt, and pepper in a small bowl.
  4. Season: Brush glaze over cut sides of squash halves, coating well.
  5. Initial roast: Roast cut-side up for 25 minutes until tender and starting to caramelize.
  6. Add pecans: Sprinkle pecans over squash and return to oven 10–15 minutes until nuts are toasted and squash is golden.

Notes

For easier cutting, microwave whole squash 2–3 minutes. Don’t add pecans too early to avoid burning. Store leftovers up to 4 days refrigerated or freeze up to 3 months.