Baked Pecan Thyme Acorn Squash

Why You’ll Love This Recipe

Baked Pecan Thyme Acorn Squash is a beautifully rustic side dish that’s sweet, savory, and full of fall flavor. Roasted to tender perfection, the acorn squash is glazed with maple syrup and topped with buttery pecans and fragrant thyme. It’s an elegant yet simple addition to holiday meals or cozy dinners, showcasing seasonal ingredients in a deliciously satisfying way.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

acorn squash (halved and seeded)
pecans (chopped)
fresh thyme (leaves only)
maple syrup
olive oil or melted butter
salt
black pepper
optional: cinnamon or nutmeg for extra warmth

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut acorn squash in half lengthwise and scoop out the seeds. If desired, slice halves into smaller wedges.

Brush cut sides of the squash with olive oil or melted butter. Sprinkle with salt and pepper.

Place squash cut side up on the baking sheet and roast for 25-30 minutes until nearly tender.

In a small bowl, mix chopped pecans, maple syrup, thyme leaves, and a pinch of cinnamon or nutmeg if using.

Remove squash from the oven and spoon the pecan-thyme mixture into the centers or over the slices.

Return to oven and bake for an additional 10-15 minutes, until the squash is fully tender and the topping is golden and bubbly.

Serve warm, garnished with extra thyme if desired.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Baking time: 35-45 minutes
Total time: 45-55 minutes

Variations

Use brown sugar or honey instead of maple syrup.
Add dried cranberries or raisins to the pecan topping for a festive touch.
Substitute walnuts or hazelnuts for pecans.
Drizzle with balsamic glaze for a sweet-tangy finish.
Add crumbled goat cheese or feta before serving for a creamy contrast.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Microwave gently if needed, though oven reheating preserves texture best.

FAQs

Do I need to peel the squash?
No, acorn squash skin is edible once roasted, but you can scoop out the flesh if preferred.

Can I prep this ahead of time?
Yes, roast the squash and prep the topping in advance. Combine and reheat before serving.

Can I use dried thyme?
Yes, use about one-third the amount compared to fresh.

Is this dish sweet or savory?
It’s a balanced combination of both, with a slightly sweet glaze and savory herbs.

Can I make it vegan?
Yes, use olive oil or vegan butter and ensure your maple syrup is pure.

What does acorn squash taste like?
It has a mild, nutty flavor with a slightly sweet flesh, similar to pumpkin or butternut squash.

Is this gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I bake the squash whole?
It’s best halved or sliced for even cooking and better flavor absorption.

Can I freeze leftovers?
It’s not ideal—texture may change upon thawing.

Can I add protein?
Yes, serve alongside roasted chickpeas or quinoa for a more filling dish.

Conclusion

Baked Pecan Thyme Acorn Squash is a delightful blend of sweet and savory flavors, perfect for autumn dinners and holiday tables. With its tender texture, crunchy topping, and aromatic herbs, this dish is as visually appealing as it is delicious. Simple to prepare yet full of depth, it’s sure to become a seasonal favorite.

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