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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:

  • 1 medium acorn squash, halved and seeded
  • 2 tbsp maple syrup
  • 1/4 cup chopped pecans
  • 1 tbsp fresh rosemary, finely chopped
  • 1 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 with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast for 25 minutes, then flip the squash halves cut-side up. Drizzle with maple syrup and sprinkle with pecans and rosemary.
  4. Return to the oven for another 5-10 minutes until the pecans are toasted and the squash is tender.
  5. Serve warm, optionally drizzling with extra maple syrup.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett