Description
Tender roasted acorn squash halves filled with buttery pecans and fresh thyme—a sweet-savory side dish perfect for fall and holiday tables.
Ingredients
- 2 medium acorn squash
- 2 tbsp unsalted butter, melted
- 2 tbsp pure maple syrup or honey
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pecans, roughly chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Slice acorn squash in half lengthwise and scoop out seeds.
- In a small bowl, whisk melted butter, maple syrup, brown sugar, cinnamon, salt, and pepper.
- Brush the mixture evenly inside each squash half.
- Place squash cut-side up on the sheet. Fill each cavity with chopped pecans and sprinkle thyme (plus pepper flakes if using).
- Bake for 35–45 minutes, until flesh is tender when pierced with a fork and topping is golden.
- Allow to cool slightly before serving. Drizzle any pan juices over squash before plating.
Notes
- Substitute walnuts or almonds if you prefer.
- Make it vegan by using coconut oil instead of butter.
- Add a dash of nutmeg or cloves for extra warmth.
- Leftover squash can be cubed and added to salads, grain bowls, or soups.