Maple Pecan Rosemary Acorn Squash
This delicious Maple Pecan Rosemary Acorn Squash recipe combines the sweet flavors of maple syrup and pecans with the aromatic warmth of fresh rosemary. It’s a perfect side dish for fall or holiday meals, providing a beautiful presentation and inviting flavors.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 sharp knife
- 1 spoon or scoop
- 1 aluminum foil optional
Ingredients
- 2 medium acorn squashes
- 4 tablespoons maple syrup Adjust sweetness to taste.
- 1 cup pecans, chopped Can substitute walnuts if desired.
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped Can use 1 teaspoon dried rosemary.
- to taste none salt
- to taste none pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- Slice each acorn squash in half lengthwise. Scoop out the seeds and stringy bits using a spoon or scoop.
- Place the acorn squash halves cut-side up on the prepared baking sheet. Drizzle each half with olive oil and sprinkle with salt and pepper.
- In a mixing bowl, combine the chopped pecans, maple syrup, and rosemary. Mix well until the pecans are evenly coated.
- Fill each acorn squash half with the maple-pecan mixture, pressing down lightly to compact it.
- Cover the baking sheet with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the acorn squash is tender and the pecan topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can adjust the sweetness by adding more or less maple syrup according to your taste.
Feel free to substitute walnuts for pecans if desired.
This dish pairs beautifully with roasted meats or can be enjoyed as a vegetarian main course.