Description
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
- Preheat oven to 375 °F.
- Brush squash interiors with melted butter; season with salt and pepper.
- Place squash cut side down on a baking sheet; roast 30–45 minutes until just tender.
- In a bowl, mix pecans, maple syrup, and chopped thyme.
- Turn squash upright; fill cavities with the pecan‑maple‑thyme mixture.
- Return to oven and roast 10–15 minutes more until tender and syrup is bubbly.
- 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
- Serving Size: 1/2 squash
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg