Print

Maple Pecan Rosemary Acorn Squash

Print Recipe

A sweet and savory roasted acorn squash dish with maple syrup, pecans, and fresh rosemary.

Ingredients

Scale

For the Crust:

  • 1 medium acorn squash, halved and seeded
  • 2 tbsp maple syrup
  • 1/4 cup chopped pecans
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
  3. Place squash cut-side down on the baking sheet and roast for 25 minutes.
  4. Flip squash cut-side up, drizzle with maple syrup, and sprinkle with pecans and rosemary.
  5. Return to oven for 5-10 minutes until pecans are toasted and squash is tender.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/maple-pecan-rosemary-acorn-squash-2/