Ingredients
Scale
- 1 medium to large acorn squash (or two smaller ones)
- 2 tablespoons real maple syrup
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ⅓ cup chopped pecans
- Flaky sea salt, for serving
Instructions
- Heat your oven to 425 degrees F first thing. Set one rack in the upper third and another in the lower third, this setup helps with even heat distribution.
- With a sharp chef’s knife, cut the top off the acorn squash to remove the stem. Trim a small slice from the bottom so it stands steady. Cut the squash in half lengthwise, then scoop out the seeds and stringy bits with a large spoon. (You can rinse and roast the seeds later if you want an extra treat.)
- Lay the halves cut-side down on a cutting board and slice into even ½-inch thick wedges. Aim for uniformity so they cook at the same rate.
- In a spacious mixing bowl, mix the 2 tablespoons maple syrup, 2 tablespoons olive oil, and ½ teaspoon kosher salt. Stir until it’s well blended.
- Drop the squash slices into the bowl and toss to cover them evenly. Hands work best here for control, but if the bowl’s too small, handle half at a time. Save any leftover liquid in the bowl for the pecans.
- Line up the slices on two baking sheets, spacing them out generously. Close quarters mean less crispness, so give them room to breathe.
- Add the chopped pecans to the remaining syrup mix in the bowl, plus a small pinch of kosher salt. Stir to coat. No mix left? Add ½ teaspoon each olive oil and maple syrup to get them going.
- Put the sheets in the oven and let the squash roast for 15 minutes. Then, take them out, flip the slices with a spatula, and switch the sheets’ positions (top to bottom).
- Roast for 5 to 10 more minutes, until the squash yields to a fork and the edges turn caramelized. Timing depends on your oven, so peek in toward the end.
- For the pecans, spread them on one sheet and toast on the top rack for 2 to 5 minutes. They should smell nutty and look lightly golden, pull them quick to avoid burning.
- Plate the squash, top with the warm pecans, and finish with a sprinkle of flaky sea salt. Serve right away while it’s hot.
Notes
- Pick acorn squash that’s heavy for its size with no cracks—fresher ones roast more evenly.
- If slices stick to the board, lightly oil it first to make cutting smoother.
- Real maple syrup makes a difference in depth; the fake stuff can be too cloying.
- Dry the squash pieces with a towel before coating to promote better browning.
- Watch the oven closely during the second roast—ovens vary, and you want tender, not tough.
- For nut allergies, omit pecans or use seeds like pumpkin for similar crunch.
- If you like heat, a dash of cinnamon in the mix adds warmth without much change.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 squash
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg