Roasted Acorn Squash with Pecans

close up angled shot of baked acorn squash

Roasted Acorn Squash with Pecans

Course: Side Dish

Cuisine: American

Keyword: baked acorn squash, easy fall squash, oven roasted acorn squash, roasted acorn squash

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 490kcal

Baked Acorn Squash with Pecan Thyme Filling is the perfect holiday side dish! Easy, verstile flavors the whole family will enjoy. Even the veggies haters.

Print Recipe

Equipment

9x13 Baking Dish

Ingredients

2 acorn squash , cut in half
¼ cup water
6 tablespoons salted butter
6 tablespoons maple syrup
6 tablespoons brown sugar
6 tablespoons pecans , chopped
1/2 teaspoon ground nutmeg
4 stems fresh thyme , leaves only

Instructions

Preheat the oven to 400°F.
Carefully cut the 2 acorn squash in half starting at the stem and working the way down to the squash.
Place the squash face down (skin side up) in a 9x13 baking pan. Pour ¼ cup water directly onto the pan and bake for 30 minutes.
Take the squash out of oven and wait 5-10 minutes before carefully scooping out the seeds. They should come out easily. With a sharp knife, score the acorn flesh diagonal slashes along the inside of the squash, about 2 inches apart. Make vertical and horizontal slashes to make a diamond pattern. Be careful not to pierce the skin so the juices do not leak out of the bottom of the squash during baking.
Evenly divide the 6 tablespoons salted butter, 6 tablespoons maple syrup, 6 tablespoons brown sugar, 6 tablespoons pecans 4 stems fresh thyme and 1/2 teaspoon ground nutmeg and add them into the “bowl” of the acorn squash.
Place the squash back into the oven and bake for an additional 30-40 minutes or until squash is fork tender. Be sure to scoop the buttery insides and pour it over the sides of the squash to coat it before eating.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Why bake it upside down before removing the seeds? It will not only make it super easy to remove the seeds (which can be a pain beforehand), but it also helps to add life to an older, drier squash. The added water helps add a little extra moisture into the squash and plumps it up.

If you are having trouble initially cutting the squash, place it in the microwave for 1 minute before cutting to soften it.

I prefer to eat directly from the squash when I prepare it this way. You are free to scoop out the insides onto a place and eat it from there.

Storage: You can store any leftovers in an airtight container in the refrigerator for up to five days. Alternatively, you can prep the filling ahead of time if needed. Just cook the squash when you’re ready to make it, and reheat the filling in a large skillet over medium heat.

Freezing: Unfortunately, a whole acorn squash will not freeze very well. But the stuffing freezes perfectly! You can store it and then just cook the squash half when you’re ready to enjoy it again.

Nutrition