Description
Enjoy the flavors of fall with this delicious Baked Pecan Thyme Acorn Squash recipe. Roasted acorn squash halves topped with a sweet and savory pecan and thyme mixture, perfect as a side dish or a vegetarian main course.
Ingredients
Acorn Squash:
2 medium acorn squash (halved and seeded)
Seasoning Mixture:
2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cinnamon
Pecan Topping:
1/2 cup chopped pecans, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried), 2 tablespoons brown sugar
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the squash: Slice each acorn squash into wedges or leave in halves for stuffing.
- Make the seasoning mixture: In a small bowl, whisk together olive oil, maple syrup, salt, pepper, and cinnamon. Brush the mixture over the squash flesh and place them cut-side up on the baking sheet.
- Roast the squash: Roast for 25 minutes.
- Prepare the pecan topping: In another small bowl, mix chopped pecans, thyme, and brown sugar.
- Add the topping: After 25 minutes, remove squash from the oven and spoon the pecan mixture evenly over the tops.
- Continue baking: Return to the oven and bake for another 15–20 minutes, or until squash is tender and the topping is lightly caramelized.
- Serve: Let cool slightly before serving.
Notes
- This dish makes a beautiful holiday side or a hearty vegetarian main.
- For added depth, drizzle with a touch more maple syrup or balsamic glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
