Ingredients
Scale
- 2 acorn squash
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the acorn squash in half and scoop out the seeds.
- Brush the inside of the squash with olive oil and sprinkle with salt and cinnamon.
- Place the squash cut side down on a baking sheet and roast for 25-30 minutes.
- In a small bowl, mix the maple syrup and chopped pecans.
- After the squash is tender, flip it cut side up and drizzle with the maple-pecan mixture.
- Return to the oven for another 10 minutes until the pecans are toasted.
- Serve warm and enjoy!
Notes
- For extra flavor, add a pinch of nutmeg to the maple-pecan mixture.
- You can use walnuts instead of pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 half squash
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 5 grams
- Protein: 3 grams
- Cholesterol: 0 mg