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Maple Pecan Rosemary Acorn Squash

A delicious and easy fall dish featuring roasted acorn squash with maple syrup, pecans, and fresh rosemary.

Ingredients

Scale

For the Crust:

  • 1 medium acorn squash
  • 2 tablespoons maple syrup
  • 1/4 cup chopped pecans
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C).
  2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges.
  3. In a large bowl, toss the squash wedges with olive oil, salt, and pepper.
  4. Arrange the squash on a baking sheet in a single layer. Roast for 20 minutes.
  5. Remove from oven and drizzle with maple syrup. Sprinkle with pecans and rosemary.
  6. Return to oven and roast for another 10 minutes until squash is tender and caramelized.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog