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Maple Pecan Rosemary Acorn Squash

A sweet and savory roasted acorn squash dish with maple syrup, pecans, and fresh rosemary.

Ingredients

Scale

For the Crust:

  • 2 medium acorn squash, halved and seeded
  • 3 tbsp maple syrup
  • 1/2 cup pecans, roughly chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast for 25-30 minutes until squash is tender when pierced with a fork.
  4. Flip squash halves cut-side up. Drizzle with maple syrup and sprinkle with pecans and rosemary.
  5. Return to oven for 5-7 minutes until pecans are lightly toasted.
  6. Serve warm, optionally drizzling with additional maple syrup.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett