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Cozy Brown Sugar Roasted Acorn Squash with Pecans

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This Cozy Brown Sugar Roasted Acorn Squash with Pecans is a comforting side dish that tastes like a hug. Tender, caramelized squash is topped with a buttery brown sugar pecan mixture and roasted to perfection.

Ingredients

Scale
  • 2 medium acorn squash
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup dark brown sugar, packed
  • 1/2 cup pecans, chopped
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon flaky sea salt (plus more for seasoning)
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides of the squash halves with 2 tablespoons of the melted butter. Sprinkle lightly with salt. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast for 25 minutes, until the squash is just tender when pierced with a fork.
  5. While the squash roasts, combine the remaining 2 tablespoons of melted butter, dark brown sugar, maple syrup, cinnamon, nutmeg, cayenne pepper, and a pinch of salt in a small bowl. Stir until smooth. Fold in the chopped pecans.
  6. Carefully remove the baking sheet from the oven. Using a metal spatula, flip each squash half over so the cut side is facing up. Divide the pecan mixture evenly among the four squash halves, spooning it into the cavities.
  7. Return the baking sheet to the oven and roast for another 15–20 minutes, until the topping is bubbly and the pecans are golden brown, and the squash is completely tender.
  8. Remove from the oven and let the squash rest for 5 minutes. Garnish with fresh thyme sprigs and a final sprinkle of flaky sea salt if desired. Serve warm.

Notes

For extra crunch, toast the pecans in a dry skillet before adding to the topping. If the topping browns too quickly, tent the pan loosely with foil. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a 350°F oven.

Nutrition

Keywords: roasted acorn squash, brown sugar squash, pecan squash, fall side dish, holiday side dish, easy squash recipe

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