Maple Butter Roasted Acorn Squash with Pecans • Recipe for Perfection (2024)

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Maple Butter Roasted Acorn Squash with Pecans Tips for Making Roasted Acorn Squash Maple Butter Roasted Acorn Squash with Pecans Ingredients Instructions Recipe Video Reader Interactions Subscribe Comments Leave a Reply FAQs References

Home » Recipes » Side Dishes » Maple Butter Roasted Acorn Squash with Pecans

October 1, 2019 By Katie Moseman 30 Comments

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Rich, sweet roasted acorn squash is doused in maple butter and filled with maple butter roasted pecans to make it even more delicious.

Maple Butter Roasted Acorn Squash with Pecans

Once the tremendous heat of summer fades into the coolness of fall, I feel free to enjoy cooking even more than usual. It seems like less of a drawback to turn on the oven, and instead of resenting its warmth, I look forward to it.

For that reason, I’m much more likely to experiment with baking during fall. It adds a pleasant seasonality to the rhythm of life here in Florida, where there are far fewer visual signals (such as turning leaves) with which to observe the change of seasons. Roasting is a wonderful cooking method and can be used for all kinds of vegetables from squash to Brussels sprouts.

Roasted squash is a well-known fall side dish, but I’m adding my own twist by incorporating some contrasting flavors. In addition to maple butter and crunchy pecans, I’ll be garnishing the finished roasted acorn squash halves with blue cheese crumbles. The piquancy of blue cheese and the sweetness of the squash bring an elegant balance to this dish.

Blue cheese crumbles are a wonderful garnish. You can sprinkle a little or a lot on salads, side dishes, soups, pizza, sandwiches, and main courses. It adds flavor without as many calories as blue cheesing dressing.

The combination of roasted squash, nuts, and sharp cheese works well in many combinations. Although maple roasted acorn squash is my personal favorite, there’s no reason why you couldn’t change it up. I think cubed butternut squash, walnuts, and goat cheese would be really good, too!

Tips for Making Roasted Acorn Squash

Be careful when slicing the acorn squashes in half. The skin is tough, but control the force of the knife so that it doesn’t slip and endanger you.
Did you know that Grade B maple syrup works wonderfully for cooking? Most of us are familiar with Grade A, which has a more delicate maple flavor, but Grade B is stronger and well suited for keeping its flavor even when cooked. Either grade will do for this recipe.
If you’re looking for the best of pecans, seek out Georgia pecans. (I may be biased; my mom is from Georgia and has gifted me with many a bag of Georgia pecans over the years.) And say it “PEEH-cans,” not “puh-CAHNS” if you want to sound authentic.
I usually have unsalted butter in my fridge, but if you have salted butter, simply omit any extra salt.

If you like this recipe, you’ll LOVE my new cookbook that’s all about veggies!

Watch the Video Below!

5 from 10 votes

Maple Butter Roasted Acorn Squash with Pecans

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

CourseSide Dish

CuisineAmerican

Keywordautumn, comfort food, fall, thanksgiving, winter

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 282 kcal

Author Katie Moseman

Ingredients

2acorn squash
2tablespoonsunsalted butter
2tablespoonsreal maple syrup
1pinchsea salt
1/2cupchopped pecans
Blue Cheese crumblesto taste

Instructions

Preheat the oven to 425 F and line a baking dish with foil or parchment for easy cleanup.
Halve the squashes, then scoop out and discard the seeds and strings.
Melt the butter with the maple syrup and sea salt, then stir to combine. Brush the cut sides of the squash with the mixture, allowing it to puddle in the center of each half.
Stir the pecans into the remaining butter/syrup mixture and set aside.
Bake the squash in the oven for 1 hour. Remove from the oven and scoop the pecans evenly into each squash half. Return the pecan-filled squash halves to the oven for 10 minutes.
When finished, garnish with blue cheese crumbles and serve warm.

Recipe Video

Nutrition Facts

Maple Butter Roasted Acorn Squash with Pecans

Reader Interactions

Comments

Cindy Gordon
November 11, 2016 at 1:31 pm
Now THAT looks delicious! I love the addition of blue cheese! I have to look for that! It would be so easy to add to dishes! My Mother in Law LOVES blue cheese, I’ll share this with her!
Reply
Bites for Foodies
November 13, 2016 at 2:38 pm
You’ve combined some of my favourite foods, root veggies and pecans!! Also, I LOVE salt…I probably eat way too much more than I’m supposed to!
Reply
Censie Sawyer
November 13, 2016 at 10:42 pm

I love acorn squash but I have never thought to prepare it with Maple butter. What a great flavor combination. Talk about a totally perfect fall recipe. Yum. I am going to make this next week.
Reply
Kristy @ Mommy Hates Cooking
November 14, 2016 at 11:39 am
Real Maple Syrup is one of my favorite things in this world! Especially this time of year, it is the ultimate form of comfort food. What a great idea to add cheese to roasted Acorn Squash!
Reply
Kim Croisant
November 15, 2016 at 6:28 am
What a perfect recipe for my Thanksgiving dinner. My husband loves Blue Cheese and I love pecans in anything!!! This combination is perfect, and I can only hope I can fit it in to my already planned menu. Thank you.
Reply
Amanda @ Adorkablii
See Also
150 Best Fall Soup Recipes
November 15, 2016 at 8:02 am
This actually sounds really good and I don’t like squash… HAHA. Maybe I’ll give it a go again to see if maybe I will like it this time around!! This is perfect for the holidays for sure and I am positive it’s something that would be a hit this Thanksgiving!
Reply
Margaret
January 2, 2017 at 12:22 pm
In Alabama we would never say peeh- cans. Only a yankee ? would say it that way. We say puh-cahns! I am making this for lunch today though.
Reply
- Katie Moseman
  January 2, 2017 at 12:27 pm
  Hi Margaret!
  It’s funny how in different areas of the South, it’s pronounced differently. Hope you enjoy! 🙂
  -Katie
  Reply
cakespy
October 25, 2017 at 7:55 am
DANG does this ever look good!! I love the idea of this maple butter business! <3 These little squashes are like nests of nourishing awesome.
Reply
- Katie Moseman
  October 25, 2017 at 8:24 am
  This is possibly my favorite vegetable recipe ever. We had our first cold day today (Florida!) and it sounds really appealing to me even at 8 in the morning.
  Reply
Darian
December 27, 2017 at 11:03 pm

Tried this today; to my surprise, it was delicious!
Reply
- Katie Moseman
  December 28, 2017 at 10:14 am
  So glad you liked it!
  Reply
Dorothea
November 30, 2018 at 1:11 pm

I’ve got this in the oven right now. Making it for my daughter and husband while I babysit. It smells delicious! Can’t wait to hear how the like it.
Reply
Beth
October 1, 2019 at 11:52 am
I’m excited to try this! My mom just moved in with us for a short time and she loves acorn squash.
Reply
Melissa Chapman
October 1, 2019 at 12:01 pm

That acorn squash looks amazing so I have to look for them where I shop. I love how you combined all those different flavors into a great fall dish.
Reply
Tasheena
October 1, 2019 at 12:40 pm

OMG! This recipe looks so yummy. Looking forward to giving it a try. I know my family is going to love it.
Reply
Denay DeGuzman
October 1, 2019 at 1:25 pm

What a gorgeous fall recipe! It looks so delicious. I’ve saved it to Pinterest to make it later this month. This acorn squash is stunning.
Reply
Amber Myers
October 1, 2019 at 2:19 pm

Wow, this looks so delicious! I’ve never had anything like this. I need to try it out for sure. These photos are making me drool.
Reply
GiGi Eats
October 1, 2019 at 3:48 pm
I 10000% need to pick up an acorn squash today!!
Reply
Marysa
October 2, 2019 at 8:05 am
My grandmother used to make acorn squash with maple syrup, so this recipe really takes me back to my childhood. I haven’t used maple butter before but it all sounds like a great combination.
Reply
Lisa Favre
October 2, 2019 at 11:26 am

This recipe looks absolutely incredible! I love squash and pecans so it’s totally meant for me – can’t wait to try and make it myself!
Reply
rika livingston
October 2, 2019 at 5:45 pm
I love squash! The maple butter and pecan flavors sound perfect for fall!
Reply
Karen Morse
October 2, 2019 at 8:27 pm
Okay, I need to give this one a try since I love butternut squash! I love the combination of the maple syrup with the saltiness of the cheese. It’s definitely going to bring out yummy flavors. Thanks for the recipe!
Reply
Tiffany La Forge-Grau
October 2, 2019 at 11:20 pm

Wow, I have never thought of something like this. I would really like to make this sometime!
Reply
HilLesha
October 3, 2019 at 1:34 am
This looks delicious in every sense of the word! I’ll have to give this recipe a try sometime in the near future.
Reply
Ericka
October 3, 2019 at 1:38 am
Wow! This looks so good! I’m going to making it for the family and see how they like it.
Reply
Shelley R Zurek
October 3, 2019 at 11:19 pm

My husband loves acorn squash and pecans. What a fantastic recipe for him, acorn squash with maple butter roasted pecans
Reply

Maple Butter Roasted Acorn Squash with Pecans • Recipe for Perfection (2024)

FAQs

Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Get More Info ›

How long does roasted acorn squash last in the fridge? ›

Cooked acorn squash can be sealed and refrigerated up to four days. Before freezing, acorn squash must be cooked.

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Should acorn squash be baked cut side up or down? ›

How to Bake Acorn Squash. Line a large baking sheet with parchment paper. Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

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Do you eat the skin of roasted acorn squash? ›

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

Learn More ›

What knife is best for cutting acorn squash? ›

The 7-5/8" Petite Chef is a good knife for cutting acorn squash. Its sharp, long blade and comfortable handle allow for more control while cutting.

Get More Info Here ›

Why is my roasted squash dry? ›

Don't skimp on the oil.

Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil.

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Is acorn squash high carb? ›

Acorn squash is a starchy vegetable, meaning it's higher in carbs than non starchy ones, like broccoli and spinach. If you're watching your carbs, limit acorn squash to one cup or about 25% of your plate.

Find Out More ›

Can dogs eat acorn squash? ›

Klein explains that the best types of squash to feed your dog are butternut squash, pumpkin, zucchini, and acorn squash. In particular, zucchini is the squash most easily digested by dogs.

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Why squash should not be refrigerated? ›

You should store summer squash (like zucchini) in the fridge, but thick-skinned squash like acorn, butternut, or kabocha should stay at room temperature. This is partially to preserve their texture, but it's mostly because squash tend to take up a lot of real estate in the drawers and on the shelves of your fridge.

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How to cut acorn squash for roasting? ›

Place the squash on its side and cut the top and bottom off. Stand it up on the cutting board with the cut side down and use a sharp knife and place it in the center of the squash. Use both hands on the knife to slowly rock the knife back and forth, pressing down until sliced through to the bottom.

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How to know acorn squash is bad? ›

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

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Do you leave the skin on squash when you cook it? ›

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

Learn More ›

Is it OK not to peel squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

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How do you know when acorn squash is ready to cook? ›

One of the easiest ways is by noting its color. Ripened acorn squash turns dark green in color. The portion that has been in contact with the ground will go from yellow to orange. In addition to color, the rind, or skin, of acorn squash will become hard.

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