Acorn (or pepper) squash is an ingredient that I enjoy using in the fall and winter and this maple pecan roasted acorn squash recipe is one of my favourites! The squash are cut in half and the seeds are removed before they are stuffed with butter and maple syrup and roasted until tender! As a they roast you ‘baste’ the insides of the squash with the melted butter and syrup that is pooled up in them! The sweet maple syrup and salty butter flavours go so well with the sweet acorn squash! I like to eat these acorn squash boats with a spoon straight from the shells but it’s also nice to scoop out all of the flesh and mash it like mashed potatoes! One final touch is to add chopped toasted pecans which take this pepper squash to a whole new level!
Blue cheese is a nice addition!
I sometimes can’t resist adding bacon!
Maple Pecan Roasted Acorn Squash
Easy roasted acorn squash boats filled with buttery maple syrup and topped with crunchy toasted pecans!
- 2 acorn squash, cut in half and scooped/seeded
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and coarsely chopped (optional)
- Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes.
- Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes.
- Sprinkle on the toasted pecans and enjoy with a spoon!
Note: Baking time may vary depending on the size of the squash.
Option: Add 2 teaspoons white miso paste to the butter and maple syrup divided between the squash halves.
Option: Add 2 tablespoon crumbled blue cheese after baking!
Option: Add 2 tablespoons of cooked and crumbled bacon after baking!
Option: Scoop the flesh out of the skins, mash and enjoy like mashed potatoes!
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JOSIE SUTTON says
Those maple squash look so delicious!
Nikki Moranville says
This looks scrumptious and I’m going to make these just as soon as I can manage to find acorn squash – and if I can’t, I think I’ll just swap these slathering goodies on a butternut squash. Oh, and a very happy 13th anniversary. I’m certainly happy to have you around!
Belle Taylor says
I am making this tonight and taking it for breakfast tomorrow! Thanks for the wonderful recipe!
Hector M Fernandez says
It looks delicious
Charlotte Green says
Wonderful recipe, really great way to get your picky eat healthy food
[email protected] says
OMG Kevin, these look so good! Def trying these out!
Mary Bryan says
Made this tonight as a side to a pork chop dinner. Follows recipe exactly and it was delicious! Added the blue cheese crumbles because husband and I both Iove it. It was perfect! Will definitely make again!!
Jounayet Rahman says
Those maple squash look so delicious! Definately trying these out!
Lisa B. says
I love the addition of pecans. Can’t wait to try this recipe. Tip for you: If you score the flesh if the squash in a crosshatch pattern with a knife, being careful not to cut all the way to the skin, the flavor of the syrup penetrates more deeply, the squash cooks more evenly, and you can decrease the frequency of basting.
Thank you Kevin you’ve read my mind! Can’t wait to make this, looks amazing! Happy Holidays!