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Lighter Roasted Acorn Squash: Easy Brown Sugar Pecans

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A lighter version of roasted acorn squash with brown sugar and pecans, featuring caramelized edges and a crunchy pecan topping. Ready in under 45 minutes, this comforting side dish is perfect for fall gatherings and uses simple ingredients.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 3 tablespoons light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup pecan halves or pieces, roughly chopped
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt, plus a pinch for the pecans
  • 1/2 teaspoon pure vanilla extract (optional)
  • Cooking spray or olive oil (for the baking dish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a metal spoon.
  3. Place the squash halves cut-side up in a 9×13-inch baking dish or on a rimmed baking sheet. If they wobble, trim a tiny slice off the bottom to create a flat surface. Lightly spray the dish with cooking spray or brush with olive oil.
  4. In a small mixing bowl, whisk together the packed light brown sugar, melted unsalted butter, pure maple syrup, ground cinnamon, salt, and vanilla extract until smooth.
  5. Brush or spoon the mixture evenly over the cut sides of the squash halves, letting it pool slightly in the cavities.
  6. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  7. While the squash bakes, toast the pecans in a small dry skillet over medium heat, stirring constantly for 2-3 minutes until fragrant and lightly browned. Remove from heat and set aside.
  8. After 25 minutes, remove the foil. Sprinkle the toasted pecans evenly over the squash halves. Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the squash is fork-tender and the edges are caramelized and bubbling.
  9. Let it rest for 5 minutes before serving.

Notes

For a dairy-free version, use coconut oil or vegan butter. Maple syrup can replace the brown sugar entirely (use 2 tablespoons maple syrup). If you don’t have pecans, walnuts work beautifully. For a nut-free option, try pepitas (pumpkin seeds). To prevent the topping from burning, cover with foil for the first 25 minutes. If the topping gets too dark during the uncovered phase, tent a piece of foil loosely over the top.

Nutrition

Keywords: roasted acorn squash, brown sugar pecans, fall side dish, Thanksgiving side, healthy squash recipe, lighter squash

Find it online: https://coracooks.com/lighter-roasted-acorn-squash-easy-brown-sugar-pecans/