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Maple Butter Roasted Acorn Squash with Pecans

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Rich, sweet roasted acorn squash is doused in maple butter and filled with maple butter roasted pecans to make it even more delicious.

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

Maple Butter Roasted Acorn Squash with Pecans

Once the tremendous heat of summer fades into the coolness of fall, I feel free to enjoy cooking even more than usual.  It seems like less of a drawback to turn on the oven, and instead of resenting its warmth, I look forward to it.

For that reason, I’m much more likely to experiment with baking during fall.  It adds a pleasant seasonality to the rhythm of life here in Florida, where there are far fewer visual signals (such as turning leaves) with which to observe the change of seasons.  Roasting is a wonderful cooking method and can be used for all kinds of vegetables from squash to Brussels sprouts.

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

Roasted squash is a well-known fall side dish, but I’m adding my own twist by incorporating some contrasting flavors.  In addition to maple butter and crunchy pecans, I’ll be garnishing the finished roasted acorn squash halves with blue cheese crumbles.  The piquancy of blue cheese and the sweetness of the squash bring an elegant balance to this dish.

blue-cheese-crumbles

Blue cheese crumbles are a wonderful garnish.  You can sprinkle a little or a lot on salads, side dishes, soups, pizza, sandwiches, and main courses.  It adds flavor without as many calories as blue cheesing dressing.

 

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The combination of roasted squash, nuts, and sharp cheese works well in many combinations.  Although maple roasted acorn squash is my personal favorite, there’s no reason why you couldn’t change it up.  I think cubed butternut squash, walnuts, and goat cheese would be really good, too!

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

Tips for Making Roasted Acorn Squash

  • Be careful when slicing the acorn squashes in half.  The skin is tough, but control the force of the knife so that it doesn’t slip and endanger you.
  • Did you know that Grade B maple syrup works wonderfully for cooking?  Most of us are familiar with Grade A, which has a more delicate maple flavor, but Grade B is stronger and well suited for keeping its flavor even when cooked.  Either grade will do for this recipe.
  • If you’re looking for the best of pecans, seek out Georgia pecans.  (I may be biased; my mom is from Georgia and has gifted me with many a bag of Georgia pecans over the years.)  And say it “PEEH-cans,” not “puh-CAHNS” if you want to sound authentic.
  • I usually have unsalted butter in my fridge, but if you have salted butter, simply omit any extra salt.

If you like this recipe, you’ll LOVE my new cookbook that’s all about veggies!

Watch the Video Below!

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.
5 from 10 votes
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Maple Butter Roasted Acorn Squash with Pecans

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.
Course Side Dish
Cuisine American
Keyword autumn, comfort food, fall, thanksgiving, winter
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 282 kcal
Author Katie Moseman

Ingredients

  • 2 acorn squash
  • 2 tablespoons unsalted butter
  • 2 tablespoons real maple syrup
  • 1 pinch sea salt
  • 1/2 cup chopped pecans
  • Blue Cheese crumbles to taste

Instructions

  1. Preheat the oven to 425 F and line a baking dish with foil or parchment for easy cleanup.
  2. Halve the squashes, then scoop out and discard the seeds and strings.
  3. Melt the butter with the maple syrup and sea salt, then stir to combine. Brush the cut sides of the squash with the mixture, allowing it to puddle in the center of each half.
  4. Stir the pecans into the remaining butter/syrup mixture and set aside.
  5. Bake the squash in the oven for 1 hour. Remove from the oven and scoop the pecans evenly into each squash half. Return the pecan-filled squash halves to the oven for 10 minutes.
  6. When finished, garnish with blue cheese crumbles and serve warm.

Recipe Video

Nutrition Facts
Maple Butter Roasted Acorn Squash with Pecans
Amount Per Serving
Calories 282 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 115mg5%
Potassium 844mg24%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
Vitamin A 1020IU20%
Vitamin C 23.7mg29%
Calcium 129mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Rich, sweet roasted acorn squash doused in maple butter and filled with maple butter roasted pecans, then topped with blue cheese crumbles.

If you’re a maple syrup fan, you also must try these Maple Glazed Cashews.

 
Maple Butter Roasted Acorn Squash with Pecans
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Comments

  1. Cindy Gordon

    Now THAT looks delicious! I love the addition of blue cheese! I have to look for that! It would be so easy to add to dishes! My Mother in Law LOVES blue cheese, I’ll share this with her!

    Reply

  3. Censie Sawyer

    5 stars
    I love acorn squash but I have never thought to prepare it with Maple butter. What a great flavor combination. Talk about a totally perfect fall recipe. Yum. I am going to make this next week.

    Reply

  5. Kim Croisant

    What a perfect recipe for my Thanksgiving dinner. My husband loves Blue Cheese and I love pecans in anything!!! This combination is perfect, and I can only hope I can fit it in to my already planned menu. Thank you.

    Reply

  6. Amanda @ Adorkablii

    This actually sounds really good and I don’t like squash… HAHA. Maybe I’ll give it a go again to see if maybe I will like it this time around!! This is perfect for the holidays for sure and I am positive it’s something that would be a hit this Thanksgiving!

    Reply

  7. Margaret

    In Alabama we would never say peeh- cans. Only a yankee ? would say it that way. We say puh-cahns! I am making this for lunch today though.

    Reply

  10. Dorothea

    5 stars
    I’ve got this in the oven right now. Making it for my daughter and husband while I babysit. It smells delicious! Can’t wait to hear how the like it.

    Reply

  17. Marysa

    My grandmother used to make acorn squash with maple syrup, so this recipe really takes me back to my childhood. I haven’t used maple butter before but it all sounds like a great combination.

    Reply

  20. Karen Morse

    Okay, I need to give this one a try since I love butternut squash! I love the combination of the maple syrup with the saltiness of the cheese. It’s definitely going to bring out yummy flavors. Thanks for the recipe!

    Reply

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