Baked acorn squash with brown sugar and toasted pecans is the perfect balance of sweet, buttery, and nutty flavors.
The squash is roasted with butter, brown sugar, and cinnamon, then topped with crunchy toasted pecans.
It’s a simple yet elegant side dish that brings warmth and comfort to any autumn meal.
Brown Sugar Pecan Roasted Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Slice the acorn squash in half lengthwise and scoop out the seeds.
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Place the halves cut side up on the baking sheet lined with parchment paper.
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Place 1 tablespoon of butter, 1 tablespoon of brown sugar, and 1/4 teaspoon ground cinnamon in each acorn squash half.
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Bake for 40-50 minutes, or until the squash is easily pierced by a fork and caramelized around the edges. Baste the insides occasionally with the butter mixture from the halves.
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While the squash bakes, place the chopped pecans on a baking sheet to toast. Toast until lightly browned, about 4-5 minutes. Remove from heat and set aside.
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Once the squash is done, sprinkle the toasted pecans over the top before serving. Enjoy with a spoon.
