Description
A cozy, autumn-inspired side that doubles as dessert. Tender roasted acorn squash with a sweet maple pecan topping.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash
- 3 tablespoons unsalted butter, melted
- 3 tablespoons pure maple syrup
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Cut acorn squash in half and scoop out seeds.
- Place squash halves cut-side up on a baking sheet. Brush with melted butter and drizzle with maple syrup.
- Sprinkle with pecans, cinnamon, nutmeg, and salt. Roast for 30-35 minutes until tender.
Notes
You can customize the seasonings to taste.