Baked Acorn Squash with Maple and Pecans

Acorn squash, a hard-shelled winter squash with a nutty flavor, makes a great vessel for roasting. When roasted, its flesh becomes meltingly tender and takes on a slightly smoky flavor. In this recipe, we pair roasted acorn squash with maple syrup and pecans for a sweet and savory side dish that's perfect for fall. The maple syrup caramelizes on the squash, creating a sticky glaze, while the pecans add a crunchy texture and nutty flavor.

Acorn squash is a type of winter squash that has been cultivated in North America for centuries. It is a hard-shelled squash with a dark green skin and a yellow-orange flesh. Acorn squash is a good source of vitamins A and C, as well as fiber. In the 19th century, acorn squash was a popular ingredient in pies and other desserts. However, as other types of squash, such as butternut squash and pumpkin, became more popular, acorn squash fell out of favor. In recent years, there has been a resurgence of interest in acorn squash, as people rediscover its unique flavor and versatility. Today, acorn squash can be found in most grocery stores and farmers markets.

Prep time: 10 | Cook time: 35 | Serves: 2

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 400°F (200°C).
2. Place the squash halves on a baking sheet lined with parchment paper.
3. Drizzle with maple syrup, olive oil, salt, and pepper.
4. Roast for 30-35 minutes, or until tender.
5. Sprinkle with pecans and serve immediately.

Why It Works

• Roasting the squash brings out its natural sweetness and caramelizes the maple syrup, creating a sticky glaze.
• The pecans add a crunchy texture and nutty flavor to the squash.
• The salt and pepper help to balance the sweetness of the maple syrup and pecans.