Maple Butter Roasted Acorn Squash with Pecans

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October 1, 2019 By Katie Moseman 30 Comments

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Rich, sweet roasted acorn squash is doused in maple butter and filled with maple butter roasted pecans to make it even more delicious.

Once the tremendous heat of summer fades into the coolness of fall, I feel free to enjoy cooking even more than usual. It seems like less of a drawback to turn on the oven, and instead of resenting its warmth, I look forward to it.

For that reason, I’m much more likely to experiment with baking during fall. It adds a pleasant seasonality to the rhythm of life here in Florida, where there are far fewer visual signals (such as turning leaves) with which to observe the change of seasons. Roasting is a wonderful cooking method and can be used for all kinds of vegetables from squash to Brussels sprouts.

Roasted squash is a well-known fall side dish, but I’m adding my own twist by incorporating some contrasting flavors. In addition to maple butter and crunchy pecans, I’ll be garnishing the finished roasted acorn squash halves with blue cheese crumbles. The piquancy of blue cheese and the sweetness of the squash bring an elegant balance to this dish.

Blue cheese crumbles are a wonderful garnish. You can sprinkle a little or a lot on salads, side dishes, soups, pizza, sandwiches, and main courses. It adds flavor without as many calories as blue cheesing dressing.

The combination of roasted squash, nuts, and sharp cheese works well in many combinations. Although maple roasted acorn squash is my personal favorite, there’s no reason why you couldn’t change it up. I think cubed butternut squash, walnuts, and goat cheese would be really good, too!

Tips for Making Roasted Acorn Squash

Be careful when slicing the acorn squashes in half. The skin is tough, but control the force of the knife so that it doesn’t slip and endanger you.
Did you know that Grade B maple syrup works wonderfully for cooking? Most of us are familiar with Grade A, which has a more delicate maple flavor, but Grade B is stronger and well suited for keeping its flavor even when cooked. Either grade will do for this recipe.
If you’re looking for the best of pecans, seek out Georgia pecans. (I may be biased; my mom is from Georgia and has gifted me with many a bag of Georgia pecans over the years.) And say it “PEEH-cans,” not “puh-CAHNS” if you want to sound authentic.
I usually have unsalted butter in my fridge, but if you have salted butter, simply omit any extra salt.

If you like this recipe, you’ll LOVE my new cookbook that’s all about veggies!

Watch the Video Below!

5 from 10 votes

Maple Butter Roasted Acorn Squash with Pecans

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

CourseSide Dish

CuisineAmerican

Keywordautumn, comfort food, fall, thanksgiving, winter

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 282 kcal

Author Katie Moseman

Ingredients

2acorn squash
2tablespoonsunsalted butter
2tablespoonsreal maple syrup
1pinchsea salt
1/2cupchopped pecans
Blue Cheese crumblesto taste

Instructions

Preheat the oven to 425 F and line a baking dish with foil or parchment for easy cleanup.
Halve the squashes, then scoop out and discard the seeds and strings.
Melt the butter with the maple syrup and sea salt, then stir to combine. Brush the cut sides of the squash with the mixture, allowing it to puddle in the center of each half.
Stir the pecans into the remaining butter/syrup mixture and set aside.
Bake the squash in the oven for 1 hour. Remove from the oven and scoop the pecans evenly into each squash half. Return the pecan-filled squash halves to the oven for 10 minutes.
When finished, garnish with blue cheese crumbles and serve warm.

Recipe Video

Nutrition Facts

Maple Butter Roasted Acorn Squash with Pecans

Reader Interactions

Comments

Cindy Gordon
November 11, 2016 at 1:31 pm
Now THAT looks delicious! I love the addition of blue cheese! I have to look for that! It would be so easy to add to dishes! My Mother in Law LOVES blue cheese, I’ll share this with her!
Reply
Bites for Foodies
November 13, 2016 at 2:38 pm
You’ve combined some of my favourite foods, root veggies and pecans!! Also, I LOVE salt…I probably eat way too much more than I’m supposed to!
Reply
Censie Sawyer
November 13, 2016 at 10:42 pm

I love acorn squash but I have never thought to prepare it with Maple butter. What a great flavor combination. Talk about a totally perfect fall recipe. Yum. I am going to make this next week.
Reply
Kristy @ Mommy Hates Cooking
November 14, 2016 at 11:39 am
Real Maple Syrup is one of my favorite things in this world! Especially this time of year, it is the ultimate form of comfort food. What a great idea to add cheese to roasted Acorn Squash!
Reply
Kim Croisant
November 15, 2016 at 6:28 am
What a perfect recipe for my Thanksgiving dinner. My husband loves Blue Cheese and I love pecans in anything!!! This combination is perfect, and I can only hope I can fit it in to my already planned menu. Thank you.
Reply
Amanda @ Adorkablii
See Also
Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl *
November 15, 2016 at 8:02 am
This actually sounds really good and I don’t like squash… HAHA. Maybe I’ll give it a go again to see if maybe I will like it this time around!! This is perfect for the holidays for sure and I am positive it’s something that would be a hit this Thanksgiving!
Reply
Margaret
January 2, 2017 at 12:22 pm
In Alabama we would never say peeh- cans. Only a yankee ? would say it that way. We say puh-cahns! I am making this for lunch today though.
Reply
- Katie Moseman
  January 2, 2017 at 12:27 pm
  Hi Margaret!
  It’s funny how in different areas of the South, it’s pronounced differently. Hope you enjoy! 🙂
  -Katie
  Reply
cakespy
October 25, 2017 at 7:55 am
DANG does this ever look good!! I love the idea of this maple butter business! <3 These little squashes are like nests of nourishing awesome.
Reply
- Katie Moseman
  October 25, 2017 at 8:24 am
  This is possibly my favorite vegetable recipe ever. We had our first cold day today (Florida!) and it sounds really appealing to me even at 8 in the morning.
  Reply
Darian
December 27, 2017 at 11:03 pm

Tried this today; to my surprise, it was delicious!
Reply
- Katie Moseman
  December 28, 2017 at 10:14 am
  So glad you liked it!
  Reply
Dorothea
November 30, 2018 at 1:11 pm

I’ve got this in the oven right now. Making it for my daughter and husband while I babysit. It smells delicious! Can’t wait to hear how the like it.
Reply
Beth
October 1, 2019 at 11:52 am
I’m excited to try this! My mom just moved in with us for a short time and she loves acorn squash.
Reply
Melissa Chapman
October 1, 2019 at 12:01 pm

That acorn squash looks amazing so I have to look for them where I shop. I love how you combined all those different flavors into a great fall dish.
Reply
Tasheena
October 1, 2019 at 12:40 pm

OMG! This recipe looks so yummy. Looking forward to giving it a try. I know my family is going to love it.
Reply
Denay DeGuzman
October 1, 2019 at 1:25 pm

What a gorgeous fall recipe! It looks so delicious. I’ve saved it to Pinterest to make it later this month. This acorn squash is stunning.
Reply
Amber Myers
October 1, 2019 at 2:19 pm

Wow, this looks so delicious! I’ve never had anything like this. I need to try it out for sure. These photos are making me drool.
Reply
GiGi Eats
October 1, 2019 at 3:48 pm
I 10000% need to pick up an acorn squash today!!
Reply
Marysa
October 2, 2019 at 8:05 am
My grandmother used to make acorn squash with maple syrup, so this recipe really takes me back to my childhood. I haven’t used maple butter before but it all sounds like a great combination.
Reply
Lisa Favre
October 2, 2019 at 11:26 am

This recipe looks absolutely incredible! I love squash and pecans so it’s totally meant for me – can’t wait to try and make it myself!
Reply
rika livingston
October 2, 2019 at 5:45 pm
I love squash! The maple butter and pecan flavors sound perfect for fall!
Reply
Karen Morse
October 2, 2019 at 8:27 pm
Okay, I need to give this one a try since I love butternut squash! I love the combination of the maple syrup with the saltiness of the cheese. It’s definitely going to bring out yummy flavors. Thanks for the recipe!
Reply
Tiffany La Forge-Grau
October 2, 2019 at 11:20 pm

Wow, I have never thought of something like this. I would really like to make this sometime!
Reply
HilLesha
October 3, 2019 at 1:34 am
This looks delicious in every sense of the word! I’ll have to give this recipe a try sometime in the near future.
Reply
Ericka
October 3, 2019 at 1:38 am
Wow! This looks so good! I’m going to making it for the family and see how they like it.
Reply
Shelley R Zurek
October 3, 2019 at 11:19 pm

My husband loves acorn squash and pecans. What a fantastic recipe for him, acorn squash with maple butter roasted pecans
Reply

Maple Butter Roasted Acorn Squash with Pecans • Recipe for Perfection (2024)

FAQs

Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

See Details ›

How long to bake an acorn squash at 350 degrees? ›

Preheat the oven to 350 degrees F (175 degrees C). Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes. Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish.

Show Me More ›

Is it OK to eat raw acorn squash? ›

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Learn More Now ›

Is the skin of acorn squash good to eat? ›

Acorn Squash: Whether cut into slices or stuffed and baked whole, acorn squash skin is totally tasty. When roasted, the skin becomes soft enough to eat by the forkful, For those who prefer it skin-free, the meat separates from the peel easily after cooking.

Read On ›

Can you eat the skin of roasted acorn squash? ›

A smaller vegetable than many of its squash cousins, the acorn squash has a soft, tender skin that cooks beautifully along with the flesh. It can be cut up and roasted, or stuffed and baked whole, and the skin will be just as tasty as the rest.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

How do you know when roasted squash is done? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Tell Me More ›

Why is my roasted squash mushy? ›

Not Using the Right Cooking Technique

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Read The Full Story ›

Is acorn squash high carb? ›

Acorn squash is a starchy vegetable, meaning it's higher in carbs than non starchy ones, like broccoli and spinach. If you're watching your carbs, limit acorn squash to one cup or about 25% of your plate.

Discover More Details ›

Is acorn squash high in sugar? ›

Nutritional Facts

Acorn squash has very low-fat content, with only 0.1 grams per 100g. Most of this fat (0.042grams) is polyunsaturated, a beneficial source for weight loss. Furthermore, it contains fewer sugar molecules than other winter and summer varieties. As a result, squash is a perfect low-carb diet.

Learn More Now ›

Is it OK not to peel squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Maple Butter Roasted Acorn Squash with Pecans • Recipe for Perfection (2024)

Maple Butter Roasted Acorn Squash with Pecans

Tips for Making Roasted Acorn Squash

Maple Butter Roasted Acorn Squash with Pecans

Ingredients

Instructions

Recipe Video

Reader Interactions

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Comments

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FAQs

Does acorn squash need to be peeled before cooking? ›

Is it OK not to peel squash? ›

References