WOT we love about this recipe; you’ll probably only need to buy one or two ingredients!
Yes, you read that correctly… This is a super easy recipe that comes together quickly and is a no-fail. You can also make this a day ahead and it can also be reheated in the oven or microwave.
If you have been asked to bring a side dish for Thanksgiving, this recipe is a great option!
The one tip we have is to choose smaller Acorn Squash, they are easier to manage and cut. We also cut ours a little off-center, so you are not cutting through the stem.
Easy Maple Baked Acorn Squash with Pecan Dust
- 3 small acorn squash (small enough to easily pick up in your hand)
- 1 tbsp. light olive oil
- 1 tbsp. maple syrup
- 1/3 cup pecans, finely shopped in a mini food processor or crushed in a bag using the back of a ladle or mallet.
- Preheat oven to 375 degrees.
- Carefully slice your stabilized acorn squash on a cutting board, we used a chef's knife and cut lengthwise avoiding the stem. Once the knife is in the squash, firmly hold the knife handle and push the knife into the squash slicing it in half, avoiding any rocking or sawing motion.
- Remove the seeds and place the halves face up on a baking sheet.
- In a bowl, combine the light olive oil and maple syrup and brush over the flesh of the squash.
- Sprinkle with kosher or sea salt.
- Evenly sprinkle the pecan dust over the squash. Then evenly sprinkle cinnamon over the squash.
- Place in oven and cook for 50-60 minutes or until squash is fork-tender.
All photos by Lorianne DeVita