ADVERTISEMENT
Ingredients and Preparations
Ingredients
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)
Instructions
Prep the Squash: Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Brush the inside of each half with oil, and season with salt and pepper.
Roast: Place the squash halves cut-side up on a baking sheet. Roast in the preheated oven for about 20 minutes.
Add Maple and Pecans: Remove the squash from the oven, drizzle each half with maple syrup, and sprinkle chopped pecans over the top. Dot with pieces of butter.
Finish Roasting: Return the squash to the oven for an additional 5-10 minutes, or until the squash is tender and the pecans are toasted.
Serve and Enjoy: Serve warm as a delightful side dish.
Notes
Substitutions: You can use honey or brown sugar instead of maple syrup if preferred.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or oven until heated through.
Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian
Nutritional Facts (per serving)
Calories: 183 kcal
Total Fat: 10.4g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 7.6mg
Sodium: 87.6mg
Total Carbohydrates: 22.7g
Dietary Fiber: 3.2g
Sugars: 9g
Protein: 2.1g
ADVERTISEMENT
