Maple Pecan Roasted Acorn Squash Recipe
Ingredients:
2 medium acorn squashes
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup pure maple syrup
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, roughly chopped
2 tablespoons unsalted butter, cut into small pieces
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Squash:
Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Slice each half into 1-inch thick wedges.
Season the Squash:
In a large bowl, toss the acorn squash wedges with olive oil, salt, and pepper until well coated. Arrange the squash in a single layer on the prepared baking sheet.
Make the Maple Glaze:
In a small bowl, mix together the maple syrup, brown sugar, ground cinnamon, and ground nutmeg.
Roast the Squash:
Brush the squash wedges with half of the maple glaze. Roast in the preheated oven for 20 minutes. Remove from the oven and flip the squash wedges. Brush with the remaining maple glaze and sprinkle with chopped pecans and small pieces of butter.
Continue Roasting:
Return the squash to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized, and the pecans are toasted.
Serve:
Transfer the roasted acorn squash to a serving platter. Drizzle with any remaining glaze from the baking sheet and serve warm.
