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Easy Brown Sugar Roasted Acorn Squash with Pecans

Easy Brown Sugar Roasted Acorn Squash with Pecans - featured image
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This easy side dish features tender, caramelized acorn squash with a buttery brown sugar glaze and crunchy toasted pecans. It’s simple enough for a weeknight but impressive enough for a holiday table.

Ingredients

Scale
  • 2 medium acorn squash (about 2½ to 3 pounds total)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • ½ cup pecans, roughly chopped
  • 1 tablespoon maple syrup (optional but recommended)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt, plus more for finishing
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large baking sheet with parchment paper or aluminum foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Place each half cut-side down on a cutting board and slice into 1-inch thick half-moons (about 6 slices per squash).
  4. In a small bowl, whisk together the melted butter, packed brown sugar, maple syrup (if using), cinnamon, salt, and black pepper until it forms a thick, sandy paste.
  5. Place the sliced squash in a large bowl. Drizzle with olive oil and toss to coat. Add the brown sugar glaze and toss again, ensuring every piece is coated.
  6. Arrange the squash slices in a single layer on the prepared baking sheet, leaving space between each slice.
  7. Roast for 20 minutes. Remove from the oven and flip each slice over using a spatula or tongs.
  8. Sprinkle the chopped pecans evenly over the squash slices.
  9. Return to the oven and roast for another 10-15 minutes, until the squash is tender when pierced with a fork and the pecans are fragrant and lightly toasted.
  10. Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter, scraping up any sticky bits. Sprinkle with flaky sea salt if desired. Serve warm.

Notes

Don’t skip flipping the squash halfway through to ensure even caramelization. For best results, cut slices evenly (about 1 inch thick) and avoid overcrowding the pan. If using salted butter, reduce the added salt slightly. For a dairy-free version, use coconut oil or plant-based butter. For a nut-free version, swap pecans for pumpkin seeds or sunflower seeds.

Nutrition

Keywords: acorn squash, brown sugar, pecans, roasted squash, fall side dish, Thanksgiving side dish, easy side dish

Find it online: https://junomeals.com/easy-brown-sugar-roasted-acorn-squash-with-pecans/