Description
A quick and easy weeknight side dish featuring roasted acorn squash with nutty brown butter and toasted pecans, ready in under 30 minutes.
Ingredients
- 2 medium acorn squash (about 2 pounds total)
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup pecans, roughly chopped
- 2 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cinnamon (optional)
- Pinch of cayenne pepper (optional)
- 1 teaspoon fresh thyme leaves (for garnish, optional)
- Flaky sea salt (for garnish, optional)
- 2 tablespoons grated Parmesan (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil. Place the baking sheet in the oven while it preheats.
- Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a metal spoon.
- Cut each half into 1/2-inch thick crescent-shaped slices, keeping them uniform in thickness.
- In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. After about 2-3 minutes, when brown specks form and a nutty aroma appears, remove from heat immediately.
- Add the chopped pecans to the hot brown butter and stir. Let them sizzle for about 30 seconds, then remove from heat.
- Place the sliced squash on the preheated baking sheet. Drizzle with the brown butter and pecans. Add maple syrup, kosher salt, black pepper, and cinnamon if using. Toss to coat evenly. Spread in a single layer.
- Roast for 15-18 minutes, flipping halfway through, until tender and caramelized. For extra caramelization, broil for 1-2 minutes at the end.
- Remove from oven and let rest for 2 minutes. Sprinkle with fresh thyme leaves and flaky sea salt if using. Serve warm.
Notes
Don’t skip preheating the baking sheet for better caramelization. Watch the brown butter closely—it can burn in seconds. Cut squash evenly for uniform cooking. Avoid overcrowding the pan to prevent steaming. Flip halfway through roasting. For a savory version, skip maple syrup and cinnamon, add garlic and rosemary. For a spicy version, add red pepper flakes or chipotle powder. For a maple-bourbon version, replace 1 tablespoon maple syrup with bourbon. Vegan: use coconut oil or vegan butter. Nut-free: use pumpkin seeds or sunflower seeds. Low-sugar: reduce maple syrup to 1 tablespoon. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8
- Sodium: 300
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
Keywords: roasted acorn squash, brown butter, pecans, quick side dish, weeknight dinner, fall recipe, vegetarian, gluten-free