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Maple Pecan Roasted Acorn Squash

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Yields: 4 servings (2 halves per person)
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Total Time: About 1 hour
Intensity: Easy – This is a beginner-friendly recipe that requires minimal knife work and simple techniques. It’s a perfect introduction to cooking with winter squash.

Equipment You’ll Need

  • A sturdy, sharp chef’s knife

  • A strong metal spoon or an ice cream scoop

  • A large, rimmed baking sheet

  • Parchment paper (for easy cleanup)

  • A small bowl for mixing

  • A pastry brush (optional, but helpful)

Ingredients

For the Squash:

  • 2 medium acorn squashes

  • 2 tablespoons olive oil or avocado oil

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

For the Maple Pecan Glaze & Topping:

  • ⅓ cup pure maple syrup (not pancake syrup)

  • 3 tablespoons unsalted butter, melted

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • A pinch of cayenne pepper (optional, for a subtle kick)

  • ⅔ cup pecans, roughly chopped

  • Flaky sea salt, for finishing (such as Maldon)

Instructions

Step 1: Prepare the Squash

  1. Preheat and Prep: Begin by preheating your oven to 400°F (200°C). This high heat is crucial for caramelizing the natural sugars in the squash and achieving a tender interior. Line your baking sheet with parchment paper.

  2. The Safest Cut: Acorn squash can be notoriously tough to cut. To make it easier and safer, you can microwave the whole squash for 1-2 minutes to slightly soften the skin. Using a sharp chef’s knife, carefully slice a small piece off the top and bottom of each squash to create stable flat surfaces.

  3. Slice and Scoop: Stand the squash upright on one of its flat ends. Carefully slice it in half from top to bottom. Use a strong metal spoon or an ice cream scoop to scrape out the stringy pulp and seeds from the center of each half. (Don’t throw the seeds away! See the Chef’s Notes for how to roast them.)

  4. Slice into Crescents: Place each squash half cut-side down on the cutting board and slice it into ¾-inch to 1-inch thick crescent-shaped slices. This increased surface area allows for more caramelization and makes for easier serving.

Step 2: Season and Roast

  1. Coat the Squash: Place the squash crescents in a large bowl. Drizzle with the 2 tablespoons of olive oil and sprinkle with the 1 teaspoon of salt and ½ teaspoon of black pepper. Use your hands to toss everything together, ensuring each piece is evenly coated.

  2. Arrange on Pan: Arrange the squash slices in a single layer on your prepared baking sheet. Giving them a little space ensures they roast instead of steam, which is key for that perfect texture.

  3. Initial Roast: Place the baking sheet in the preheated oven and roast for 25 minutes. This initial roast will start to soften the squash and prepare it to absorb the glaze.

Step 3: Create and Apply the Glaze

  1. Mix the Glaze: While the squash is roasting, prepare the maple pecan glaze. In a small bowl, whisk together the ⅓ cup of pure maple syrup, 3 tablespoons of melted butter, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and the optional pinch of cayenne pepper.

  2. Coat and Continue: After 25 minutes, carefully remove the baking sheet from the oven. The squash should be just starting to become tender. Brush or spoon about two-thirds of the maple glaze evenly over the tops of the squash slices.

  3. Add the Pecans: Sprinkle the roughly chopped pecans over the glazed squash, aiming to get them to stick to the glaze.

  4. Final Roast: Return the pan to the oven and roast for another 20-30 minutes. The squash is done when it is fork-tender, the edges are deeply caramelized and browned, and the pecans are fragrant and toasted.

Step 4: The Finishing Touches

  1. Final Glaze: For an extra glossy finish, brush the remaining maple glaze over the hot squash as soon as it comes out of the oven.

  2. The Salt Finish: This is a critical step for balancing the sweetness. Immediately sprinkle the roasted squash with a generous pinch of flaky sea salt. The salty flakes will contrast beautifully with the sweet, sticky glaze.

  3. Serve: Transfer the Maple Pecan Roasted Acorn Squash to a serving platter. Serve immediately while it’s warm and the glaze is still glistening.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Allow the squash to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

  • Freezing: Due to its high water content, roasted squash can become mushy when frozen and thawed. It is not recommended for freezing.

  • Reheating: For the best results, reheat the squash in the oven. Arrange the slices on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. This will help re-crisp the edges. The microwave can be used for a quick reheat (1-2 minutes), but it will soften the texture.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: ¼ of the recipe

  • Calories: ~315 kcal

  • Total Fat: 21g

  • Saturated Fat: 6g

  • Cholesterol: 15mg

  • Sodium: 610mg

  • Total Carbohydrates: 34g

  • Dietary Fiber: 5g

  • Sugars: 18g (primarily natural from the squash and maple syrup)

  • Protein: 3g

Chef’s Notes & Customizations

  • Don’t Waste the Seeds! Clean the squash seeds by rinsing them under water in a fine-mesh sieve to remove the pulp. Pat them dry, toss with a teaspoon of oil and a pinch of salt, and spread them on a corner of the baking sheet for the last 10-15 minutes of roasting. They make a delicious, crunchy snack or garnish.

  • The Cayenne Kick: The pinch of cayenne is optional but highly recommended. It doesn’t make the dish spicy; rather, it provides a subtle, warm background note that enhances the sweetness of the maple and the flavor of the pecans.

  • Pure Maple Syrup is a Must: The deep, complex flavor of pure maple syrup is irreplaceable. Avoid using pancake syrup, which is primarily corn syrup and artificial flavoring, as it will result in a cloyingly sweet and thin glaze.

  • Flavor Twists:

    • Herbaceous Version: For a more savory take, replace the cinnamon and nutmeg with 1 teaspoon of chopped fresh rosemary or sage.

    • Bacon Fat: Replace the olive oil with rendered bacon fat for an incredibly rich, smoky flavor. Crumble the cooked bacon and use it as a topping along with the pecans.

    • Cheesy Finish: For a savory-sweet combo, sprinkle with crumbled goat cheese or feta in the last 5 minutes of roasting.

    • Orange Zest: Add the zest of one orange to the maple glaze for a bright, citrusy note

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