Description
A delightful dish featuring acorn squash roasted with maple syrup, sage, and pecans, perfect for any occasion.
Ingredients
Scale
- 1 medium acorn squash
- 2 tbsp pure maple syrup
- 2 tbsp olive oil
- 1/4 cup pecans, chopped and toasted
- 1 tbsp fresh sage leaves, chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over each half; season with salt and pepper.
- Brush maple syrup onto the cut sides of the squash.
- Top with chopped sage and toasted pecans.
- Place cut-side down on a lined baking sheet and roast for 30-35 minutes until tender.
Notes
To enhance the depth of flavor, try adding a pinch of cinnamon or nutmeg to the maple syrup before brushing it on the squash. You can store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg