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. Roast the squash for 15 minutes, then remove the baking sheets and flip the squash slices over. (If you don't have any mixture left, add ½ teaspoon each of olive oil and maple syrup to the bowl. Place the slices on two baking sheets leaving a good amount of space in between.Īdd the chopped pecans into the bowl with the remaining maple syrup mixture and another pinch of salt, stir to coat evenly. You should have a bit of the olive oil mixture left in the bowl, don't discard it. I find it's easiest to do this with your hands so you can ensure the slices are all evenly coated. Turn the squash cut side down and cut into ½ inch slices.Ĭombine the maple syrup, kosher salt, and olive oil in a large mixing bowl.Īdd the squash slices to the bowl and toss them until coated with the maple syrup mixture. Then use a large spoon to scoop out the seeds. Slice the squash in half from top to bottom. 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. Place racks in the upper and lower third of the oven. Kosher salt and flaky sea salt: I'm a big fan of Maldon sea salt for finishing dishes like this. Real maple syrup: The real stuff here, not the fake, flavored, sugary stuff.(Grocery store pecans can be 2-3 years old!!!) They taste 1,000% better because they are fresh from the most recent harvest. Chopped pecans: I always get my pecans from Millican Pecan.If you can't find a big one, use two smaller ones. Acorn squash: Look for a medium to large acorn squash that is heavy for its size with no soft spots.Makes a great vegan Thanksgiving side dish that everyone will enjoy.Comes together in one bowl for easy cleanup.Maple roasted acorn squash is quick, easy, and full of fall flavor! Tips for perfect maple roasted acorn squash.Maple roasted acorn squash is quick, easy, and full of fall flavor!.It's also vegan, gluten free and dairy free. You can make it in 30 minutes and it's great as a Thanksgiving side dish or for any fall or winter meal. Then add roasted pecans and flaky sea salt for a savory balance. The natural sweetness of the acorn squash is a perfect complement to the maple syrup, without being overly sweet. This maple roasted acorn squash recipe proves that you only need a few ingredients to make something that tastes fantastic! As an Amazon Associate, I earn from qualifying purchases. If you purchase through my links I may make a small commission. It's a little bit sweet and a little bit savory, and a perfect side dish for fall. If you’re not convinced that acorn squash is all that delicious then at least love it for the fact that it’s called “acorn squash” because it looks like a big acorn…now that’s just cute.This easy maple roasted acorn squash is topped with chopped pecans. Another awesome thing to do with this squash is to slice the top off, scoop out the seeds, fill it up with some sort of fruit n’ nut spiced rice or a savory meat mixture OR even chopped nuts and bleu cheese (okay, I’ll stop), pop the top back on and roast it! This recipe is really easy and something I make often during this time of yr because it’s easy, filling and I can eat it as a snack or turn it into a meal by dicing it up and adding it to some quinoa, couscous, etc. I love it because it has a sweet flesh similar to butternut, but it’s not as nutty plus the sweet notes are more subtle than butternut squash. Acorn squash is up there with one of my favorites. So this year we wanted to give a small shout out to some other amazing types of squash we love so much. Every holiday season it seems like butternut squash (yum!) and pumpkin (yum!) take over and all other squash go by unnoticed or grossly under-appreciated.
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