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Baked Pecan Thyme Acorn Squash

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Tender roasted acorn squash halves topped with buttery maple-thyme pecan filling, perfect as a cozy fall side dish.

Ingredients

Units Scale
  • 2 acorn squash, halved and seeded
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup
  • 1/4 cup chopped pecans, toasted
  • 1 teaspoon fresh thyme, chopped
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 375 °F.
  2. Brush squash interiors with melted butter; season with salt and pepper.
  3. Place squash cut side down on a baking sheet; roast 30–45 minutes until just tender.
  4. In a bowl, mix pecans, maple syrup, and chopped thyme.
  5. Turn squash upright; fill cavities with the pecan‑maple‑thyme mixture.
  6. Return to oven and roast 10–15 minutes more until tender and syrup is bubbly.
  7. Serve hot, spooning filling and squash flesh together.

Notes

  • Use sorghum or brown sugar instead of maple syrup if desired.
  • For extra flavor, add a pinch of cinnamon.
  • Storage: refrigerate leftovers up to 4 days; reheat gently.

Nutrition

Find it online: https://easy-tapas-recipes.com/baked-pecan-thyme-acorn-squash/