Meet your new autumn go‑to: Baked Acorn Squash with a melt‑in‑your‑mouth texture and nutty‑sweet maple pecan glaze that takes it over the top! It’s a simple to make, yet stunning dish that always steals the show.
Ellen’s Notes
Cozy, subtly sweet, and irresistibly tender, this Baked Acorn Squash recipe is the fall side dish you didn’t know you needed. The maple pecan glaze takes it over the top and always earns tons of compliments. It’s one of those dishes that looks beautiful on the table and tastes like you put in way more effort than you did!
This dish brings all the fall vibes to your plate, with just a few ingredients and under an hour of time. It’s perfect for everything from weeknights, to dinner parties, and especially the holidays.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Roasted Acorn Squash: While you can cook it however you prefer, roasting the acorn squash will bring out the best caramelized flavor.
- Butter and Oil: I like to use a combination of both for the best flavor and final texture of the squash. Avocado oil also works well in place of olive oil.
- Maple Syrup: We like to use 100% maple syrup for a natural sweetness with the best flavor. If you prefer, you can use brown sugar and a little extra melted butter to create the glaze.
- Pecans: We prefer to chop them so you get the perfect squash to nut ratio in each bite.
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How To Bake Acorn Squash
Get ready for your kitchen to smell amazing! Below are a few helpful tips, scroll down to the printable recipe card for full instructions!
The hardest part is often just cutting it! If your squash feels too tough to slice, pop it in the microwave for 1 to 2 minutes to soften slightly. Use a sharp, heavy knife and a stable cutting board, and try wrapping a kitchen towel around the base to keep it from slipping.
Once sliced, make sure to scoop out the seeds completely. I like to use a spoon to scrape out the seeds and membrane. Don’t be afraid to scrape a little deeper to make room for all that buttery maple pecan goodness.
Don’t skip the olive oil coating! It helps keep the squash moist and allows it to caramelize around the edges while roasting, which adds incredible flavor and color.
Roasting the squash cut-side up lets the butter and spices soak in. If your squash halves aren’t sitting flat on the pan, shave a tiny sliver off the bottom (without cutting through to the cavity!) to stabilize them.
The size of your squash will affect the cook time. Start checking around the 30-minute mark. You want the flesh to be soft, where a fork can glide right through it.
Always start by toasting the pecans in a dry skillet. This brings out their natural oils and adds a deeper, nuttier flavor to the glaze. Just don’t walk away – they go from golden to burnt quickly!
Simmer, but don’t boil the glaze. Once you pour in the maple syrup and spices, keep the heat on medium-low. A gentle simmer for about 2 minutes is perfect to thicken it slightly and blend the flavors.
Stir in the vanilla extract after removing the glaze from the heat. This keeps the vanilla flavor vibrant and prevents it from cooking off.
Preparing Baked Acorn Squash In Advance
If you’re planning ahead for a big meal or holiday dinner, you can prep the squash and even roast it the day before. The glaze can also be made in advance, but do not add it to the squash until you’re ready to serve.
Raw Acorn Squash: Cut the squash halves and scoop out the seeds. Store squash halves tightly wrapped with foil or saran wrap in the fridge for up to 24 hours. Then prepare and bake as directed.
Baked Acorn Squash: Bake as directed and let cool. Do not add the glaze. Wrap squash halves tightly with foil or saran wrap. Store in the fridge for up to 48 hours. You can reheat it in the microwave, but the oven makes it taste as good as the day you made it. Place squash in a baking dish, cover loosely with foil, and bake at 400°F for 10 minutes, then uncover and bake for 5 minutes more, until warmed through.
Make Ahead Glaze: You can prep the glaze up to 24 hours in advance. Store it in an airtight container in the fridge. Then reheat it gently over low heat before spooning over the squash. Add a splash of maple syrup if it thickens too much while sitting.
Baked Acorn Squash with Maple Pecan Glaze
Ingredients
Baked Acorn Squash
- 3 acorn squash
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon rubbed sage, optional
- ½ teaspoon salt
Maple Pecan Glaze
- 1 cup chopped pecans
- 2 tablespoons butter
- ½ cup maple syrup
- ½ teaspoon cinnamon
- 1;2 teaspoon nutmeg
- pinch of salt
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 400°F. Line a cooking tray with parchment paper or spray with non-stick cooking spray.
- Wash the acorn squash and pat dry. Using a sharp knife and a sturdy flat surface, cut each squash in half. Using a spoon, scoop out all of the seeds and place the halved squash on a cooking tray cut side up.
- Coat the inside of the squash with oil, being sure to cover the top edges of the squash (where the butter you place in the middle won't reach). You can use a pastry brush or your fingers. Place one tablespoon of butter in the center of each squash. Sprinkle cinnamon, nutmeg, sage, and salt evenly over each squash.
- Roast in a 400°F oven for 30 to 40 minutes (depending on the size of squash cooking times vary). Roast until the squash is soft and a fork can easily pierce through.
Maple Pecan Glaze
- Place the pecans in a single layer in a small to medium size skillet over medium heat. Toast the pecans, stirring often to keep them from burning, 3 to 5 minutes or until the pecans start to smell fragrant.
- Add the butter, keep stirring over medium-to-medium low heat for about 2 more minutes.
- Pour the maple syrup over the pecans while stirring. Add cinnamon, nutmeg and salt. Lightly simmer for 2 minutes, until thickened. Keep stirring so the pecans do not stick or burn. Serve warm over the roasted squash!
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Notes
Nutrition
More Vegetable Side Dishes To Try
- Honey Glazed Carrots – The best sweet and tender carrots.
- Roasted Brussels Sprouts – With caramelized edges.
- Parmesan Smashed Potatoes – So easy, but tastes gourmet.
- Sausage Stuffed Acorn Squash – Perfect fall dinner or side!
- Crockpot Sweet Potato Casserole – Save room in the oven.
- Roasted Root Vegetables – Tender and perfectly caramelized.
