Print

Maple Pecan Rosemary Acorn Squash

Print Recipe

A delicious and easy fall dish featuring roasted acorn squash with maple, pecans, and rosemary.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet and roast for 25 minutes.
  4. Flip the squash halves, drizzle with maple syrup, and sprinkle with pecans and rosemary.
  5. Return to the oven and roast for another 10-15 minutes until tender and caramelized.
  6. Serve warm.

Notes

You can customize the seasonings to taste.

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