There is something magical about the smell of cinnamon on a crisp autumn evening. As the leaves turn, I crave easy roasted acorn squash more than anything else. This dish brings a sense of warmth to your kitchen immediately. It is the perfect way to celebrate the harvest season with your family.
You will love how this recipe fills your home with a cozy aroma. It turns a simple vegetable into a sweet and salty treat. This is a dish that kids and adults both enjoy. It makes healthy eating feel like a special occasion every time. You can serve this for a simple dinner or a big feast.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy fall weeknights when time is short. You only need a few pantry staples to make it shine. The maple syrup creates a naturally sweet glaze that caramelizes in the oven. It feels fancy enough for a holiday but is simple enough for Tuesday. Your guests will think you spent hours in the kitchen.
The combination of soft squash and crunchy pecans is truly satisfying. It is naturally vegan and gluten-free so everyone can enjoy a portion. You do not have to worry about complicated dietary needs with this dish. It is a budget-friendly way to add color to your dinner table. You will find yourself making this on repeat all winter long.
Simple Cooking Method
Making this dish is very straightforward and stress-free for beginners. You simply slice the squash into pretty half-moon shapes. The glaze comes together in one bowl with a quick whisk. No advanced skills are required to get perfect results here. Even if you are new to roasting vegetables, you can do this. The oven does all the hard work for you while you relax.
Ingredients You’ll Need
We use fresh, seasonal produce and simple pantry items for the best flavor. These ingredients are easy to find at any local grocery store.
- 2 medium acorn squashes (approx. 1.5 lbs each)
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup raw pecans, roughly chopped
Step-by-Step Directions
- Preheat the oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
- Cut each acorn squash in half from stem to tip and use a heavy spoon to remove the seeds and stringy pulp.
- Slice the squash halves into 1-inch thick half-moon wedges.
- In a large mixing bowl, whisk together the maple syrup, melted coconut oil, ground cinnamon, and sea salt until emulsified.
- Add the squash wedges to the bowl and toss thoroughly to ensure an even coating of the glaze on all surfaces.
- Arrange the squash in a single layer on the prepared baking sheet, ensuring the pieces do not overlap for optimal air circulation.
- Roast for 20 minutes in the center of the oven.
- Carefully remove the sheet from the oven, flip the squash wedges with tongs, and sprinkle the chopped pecans evenly over the tray.
- Return to the oven and roast for an additional 10 to 15 minutes, or until the squash is fork-tender and the pecans are fragrant and toasted.
- Serve immediately, drizzling any remaining glaze from the pan over the squash.
Best Ways to Enjoy It
Serve this easy roasted acorn squash warm right off the baking sheet. It pairs beautifully with a roasted chicken or a simple kale salad. You can also add it to a grain bowl for a healthy lunch. For a holiday meal, place it on a large platter for guests. Set the table and enjoy this cozy side with your favorite people tonight.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To keep the pecans crunchy, reheat the squash in the oven. Set your oven to 350°F and warm for about ten minutes. You can also use a microwave if you are in a big hurry. This dish is great for meal prep throughout the busy week.
Recipe Tips for Success
- Use a sharp knife to cut through the tough squash skin safely.
- Do not skip the parchment paper to prevent the maple syrup from sticking.
- Flip the wedges halfway through for even browning on both sides.
- Make sure the squash pieces are the same size for even cooking.
- For Thanksgiving, double the batch to feed a larger crowd easily.
- Add a handful of dried cranberries at the end for extra color.
- Check the pecans often during the last minutes so they do not burn.
- Choose squash that feels heavy for its size for the best texture.
Ways to Switch It Up
- Swap the pecans for walnuts or pumpkin seeds if you prefer.
- In summer, try this method with thick slices of zucchini instead.
- Use honey instead of maple syrup for a slightly different sweetness.
- Add a pinch of cayenne pepper for a little spicy kick.
- Sprinkle with fresh thyme or rosemary for an earthy herbal flavor.
Common Questions
Can I eat the skin of the acorn squash?
Yes, the skin becomes very tender when roasted at high heat. It adds a nice texture and extra nutrients to your meal. You do not need to peel it before cooking.
Can I make this ahead of time?
You can slice the squash a day early to save time later. Store the raw slices in a bag in the fridge. Roast them just before you are ready to serve dinner.
What if I do not have coconut oil?
You can easily use melted butter or a neutral olive oil instead. Both will help the squash brown beautifully in the oven. The flavor will still be absolutely delicious.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 2 medium acorn squashes (approx. 1.5 lbs each)
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup raw pecans, roughly chopped
Instructions
- Preheat the oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
- Cut each acorn squash in half from stem to tip and use a heavy spoon to remove the seeds and stringy pulp.
- Slice the squash halves into 1-inch thick half-moon wedges.
- In a large mixing bowl, whisk together the maple syrup, melted coconut oil, ground cinnamon, and sea salt until emulsified.
- Add the squash wedges to the bowl and toss thoroughly to ensure an even coating of the glaze on all surfaces.
- Arrange the squash in a single layer on the prepared baking sheet, ensuring the pieces do not overlap for optimal air circulation.
- Roast for 20 minutes in the center of the oven.
- Carefully remove the sheet from the oven, flip the squash wedges with tongs, and sprinkle the chopped pecans evenly over the tray.
- Return to the oven and roast for an additional 10 to 15 minutes, or until the squash is fork-tender and the pecans are fragrant and toasted.
- Serve immediately, drizzling any remaining glaze from the pan over the squash.
