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Maple Pecan Rosemary Acorn Squash

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

Ingredients

Scale

For the Crust:

  • 1 medium acorn squash, halved and seeded
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1/4 cup chopped pecans
  • 1 tsp fresh rosemary, finely chopped
  • 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 with olive oil and place cut-side down on the baking sheet. Roast for 20 minutes.
  3. Flip the squash halves over. Drizzle with maple syrup, then sprinkle with pecans, rosemary, salt, and pepper. Return to oven for 10-15 minutes until tender.
  4. Let cool slightly before serving. Spoon any remaining syrup and pecans over the squash.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett