Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash

Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 4

Easy roasted acorn squash boats filled with buttery maple syrup and topped with crunchy toasted pecans!

  • 2 acorn squash, cut in half and scooped/seeded
  • 2 tablespoons butter
  • 4 tablespoons maple syrup (or brown sugar or honey)
  • 1/4 cup pecans, toasted and coarsely chopped (optional)
  1. Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes.
  2. Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes.
  3. Sprinkle on the toasted pecans and enjoy with a spoon!

Note: Acorn squash are also called pepper squash.
Note: Baking time may vary depending on the size of the squash.
Option: Add 2 teaspoons white miso paste to the butter and maples syrup divided between the squash halves.
Option: Add 2 tablespoon crumbled blue cheese after baking!
Option: Add 2 tablespoons of cooked and crumbled bacon after baking!
Option: Scoop the flesh out of the skins, mash and enjoy like mashed potatoes!

Nutrition Facts: Calories 189, Fat 5g (Saturated 3g, Trans 0), Cholesterol 15mg, Sodium 9mg, Carbs 35g (Fiber 3g, Sugars 12g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam

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