This maple acorn squash would be a great addition to a vegan Thanksgiving feast alongside Crispy Roasted Potatoes and a Fresh Green Bean Salad with Capers and Herbs.Don't crowd the sheet pan when roasting or the vegetables will steam instead of getting caramelized.
If you have pools of the syrup on the sheet pan, the syrup and the pecans will burn quickly. You don't want the chopped pecans dripping in the maple syrup and olive oil.It really is easiest to use your hands to get the squash slices coated with the maple syrup mixture.Tips for perfect maple roasted acorn squash Sprinkle the toasted pecans over the acorn squash, season with flaky sea salt ( such as Maldon) and serve. Transfer the pecans to one of the baking sheets and place on the top rack in the oven for 2-5 minutes, just until the pecans start smelling toasty. Place the pans back into the oven, rotating from top to bottom, and roast for another 5-10 minutes until the squash is fork-tender and caramelized. Roast the squash for 15 minutes, then remove the baking sheets and flip the squash slices over. (If you don't have any mixture left, add ½ teaspoon each of olive oil and maple syrup to the bowl. Place the slices on two baking sheets leaving a good amount of space in between.Īdd the chopped pecans into the bowl with the remaining maple syrup mixture and another pinch of salt, stir to coat evenly. You should have a bit of the olive oil mixture left in the bowl, don't discard it. I find it's easiest to do this with your hands so you can ensure the slices are all evenly coated. Turn the squash cut side down and cut into ½ inch slices.Ĭombine the maple syrup, kosher salt, and olive oil in a large mixing bowl.Īdd the squash slices to the bowl and toss them until coated with the maple syrup mixture. Then use a large spoon to scoop out the seeds. Slice the squash in half from top to bottom. Use a good chef's knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it. Place racks in the upper and lower third of the oven. Kosher salt and flaky sea salt: I'm a big fan of Maldon sea salt for finishing dishes like this.Real maple syrup: The real stuff here, not the fake, flavored, sugary stuff.(Grocery store pecans can be 2-3 years old!!!) They taste 1,000% better because they are fresh from the most recent harvest. Chopped pecans: I always get my pecans from Millican Pecan.If you can't find a big one, use two smaller ones. Acorn squash: Look for a medium to large acorn squash that is heavy for its size with no soft spots.Makes a great vegan Thanksgiving side dish that everyone will enjoy.Comes together in one bowl for easy cleanup.
#Roasted acorn squash recipe maple syrup full#
Maple roasted acorn squash is quick, easy, and full of fall flavor!
#Roasted acorn squash recipe maple syrup free#
It's also vegan, gluten free and dairy free. You can make it in 30 minutes and it's great as a Thanksgiving side dish or for any fall or winter meal. Then add roasted pecans and flaky sea salt for a savory balance. The natural sweetness of the acorn squash is a perfect complement to the maple syrup, without being overly sweet. This maple roasted acorn squash recipe proves that you only need a few ingredients to make something that tastes fantastic! As an Amazon Associate, I earn from qualifying purchases. If you purchase through my links I may make a small commission.
It's a little bit sweet and a little bit savory, and a perfect side dish for fall. This easy maple roasted acorn squash is topped with chopped pecans.
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