This easy maple roasted acorn squash is topped with chopped pecans. It's a little bit sweet and a little bit savory, and a perfect side dish for fall.
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This maple roasted acorn squash recipe proves that you only need a few ingredients to make something that tastes fantastic!
The natural sweetness of the acorn squash is a perfect complement to the maple syrup, without being overly sweet. Then add roasted pecans and flaky sea salt for a savory balance.
You can make it in 30 minutes and it's great as a Thanksgiving side dish or for any fall or winter meal. It's also vegan, gluten free and dairy free.
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Maple roasted acorn squash is quick, easy, and full of fall flavor!
- Cooks quickly, in about 30 minutes.
- Comes together in one bowl for easy cleanup.
- Maple + pecan = great fall flavor!
- Makes a great vegan Thanksgiving side dish that everyone will enjoy.
You only need 5 ingredients!
- Acorn squash: Look for a medium to large acorn squash that is heavy for its size with no soft spots. If you can't find a big one, use two smaller ones.
- Chopped pecans: I always get my pecans from Millican Pecan. They taste 1,000% better because they are fresh from the most recent harvest. (Grocery store pecans can be 2-3 years old!!!)
- Real maple syrup: The real stuff here, not the fake, flavored, sugary stuff.
- Olive oil
- Kosher salt and flaky sea salt: I'm a big fan of Maldon sea salt for finishing dishes like this.
How to make maple roasted acorn squash
Preheat the oven to 425 degrees F. Place racks in the upper and lower third of the oven.
Use a good chef's knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it.
Slice the squash in half from top to bottom. Then use a large spoon to scoop out the seeds. (Save for roasting if you like.)
Turn the squash cut side down and cut into ½ inch slices.
Combine the maple syrup, kosher salt, and olive oil in a large mixing bowl.
Add the squash slices to the bowl and toss them until coated with the maple syrup mixture. I find it's easiest to do this with your hands so you can ensure the slices are all evenly coated. You might have to work in two batches. You should have a bit of the olive oil mixture left in the bowl, don't discard it.
Place the slices on two baking sheets leaving a good amount of space in between.
Add the chopped pecans into the bowl with the remaining maple syrup mixture and another pinch of salt, stir to coat evenly. (If you don't have any mixture left, add ½ teaspoon each of olive oil and maple syrup to the bowl. You don't need much.)
Roast the squash for 15 minutes, then remove the baking sheets and flip the squash slices over. Place the pans back into the oven, rotating from top to bottom, and roast for another 5-10 minutes until the squash is fork-tender and caramelized. Transfer to a serving plate.
Transfer the pecans to one of the baking sheets and place on the top rack in the oven for 2-5 minutes, just until the pecans start smelling toasty.
Sprinkle the toasted pecans over the acorn squash, season with flaky sea salt (such as Maldon) and serve.
Tips for perfect maple roasted acorn squash
- It really is easiest to use your hands to get the squash slices coated with the maple syrup mixture. And it's fun!
- You don't want the chopped pecans dripping in the maple syrup and olive oil. Just enough to coat them lightly. If you have pools of the syrup on the sheet pan, the syrup and the pecans will burn quickly.
- Don't crowd the sheet pan when roasting or the vegetables will steam instead of getting caramelized.
Serving suggestions
- This maple acorn squash would be a great addition to a vegan Thanksgiving feast alongside Crispy Roasted Potatoes and an Ottolenghi Green Bean.
- Serve it as a tasty side dish alongside Tarragon Roast Chicken or One Pan Chicken Thighs with Mushrooms and White Wine.
More winter squash recipes
- Roasted Butternut Squash with Red Onion, Tahini and Za'atar is also vegan and packed with flavor.
- A Winter Squash Gratin is cozy and comforting and can be made with kabocha squash as I did, or any other winter squash you have on hand.
- What could be better than Butternut Squash Lasagna? Nothing!
Recipe
Maple Roasted Acorn Squash
Ingredients
- 1 medium to large acorn squash or two smaller ones
- 2 tablespoon real maple syrup
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅓ cup chopped pecans
- flaky sea salt for serving
Instructions
- Preheat the oven to 425 degrees F. Place racks in the upper and lower third of the oven.
- Use a good chef's knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it. Slice the squash in half from top to bottom. Then use a large spoon to scoop out the seeds. (Save for roasting if you like.) Turn the squash cut side down and cut into ½ inch slices.
- Combine the maple syrup, kosher salt, and olive oil in a large mixing bowl.
- Add the squash slices to the bowl and toss them until coated with the maple syrup mixture. I find it's easiest to do this with your hands so you can ensure the slices are all evenly coated. You might have to work in two batches. You should have a bit of the olive oil mixture left in the bowl, don't discard it.
- Place the slices on two baking sheets leaving a good amount of space in between.
- Add the chopped pecans into the bowl with the remaining maple syrup mixture and another pinch of salt, stir to coat evenly. (If you don't have any mixture left, add ½ teaspoon each of olive oil and maple syrup to the bowl. You don't need much.)
- Roast the squash for 15 minutes, then remove the baking sheets and flip the squash slices over. Place the pans back into the oven, rotating from top to bottom, and roast for another 5-10 minutes until the squash is fork-tender and caramelized. Transfer to a serving plate.
- Spread out the pecans on one of the baking sheets and place on the top rack in the oven for 2-5 minutes, just until the pecans start smelling toasty.
- Sprinkle the toasted pecans over the acorn squash, season with flaky sea salt and serve.
Notes
- It really is easiest to use your hands to get the squash slices coated with the maple syrup mixture. And it's fun!
- You don't want the chopped pecans dripping in the maple syrup and olive oil. Just enough to coat them lightly. If you have pools of the syrup on the sheet pan, the syrup and the pecans will burn quickly.
- Don't crowd the sheet pan when roasting or the vegetables will steam instead of getting caramelized.
- I always order my pecans from Millican Pecan. They are fresh from the most recent harvest and straight from America's "mother orchard." They taste a MILLION times better than grocery store pecans which can be 2-3 years old.
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