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Wholesome Brown Sugar Roasted Acorn Squash with Pecans

brown sugar roasted acorn squash with pecans - featured image
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A simple yet elegant side dish featuring tender roasted acorn squash caramelized with brown sugar and topped with crunchy pecans. Perfect for fall dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1/4 cup packed brown sugar (dark or light)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup pecans, roughly chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp with a metal spoon.
  3. Cut each half into 1-inch thick wedges (about 4-5 wedges per half).
  4. In a small bowl, combine brown sugar, melted butter, cinnamon, nutmeg, salt, and vanilla extract. Stir into a thick paste.
  5. Line a large baking sheet with parchment paper or a silicone mat. Brush lightly with olive oil.
  6. Arrange squash wedges in a single layer, cut side up. Brush generously with the brown sugar mixture, getting into all ridges.
  7. Roast for 20 minutes until squash starts to soften and brown sugar bubbles.
  8. Remove from oven and sprinkle chopped pecans evenly over the wedges, pressing gently into the caramelized mixture.
  9. Return to oven and roast for another 15-20 minutes until squash is tender when pierced with a fork and pecans are golden brown.
  10. Let rest on baking sheet for 5 minutes before serving. Transfer to a platter and spoon any extra caramelized bits over the top.

Notes

Don’t skip the salt—it balances the sweetness. Cut uniform 1-inch wedges for even cooking. Add pecans halfway through to prevent burning. For a vegan version, use coconut oil or vegan butter and maple syrup instead of brown sugar. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 8-10 minutes.

Nutrition

Keywords: roasted acorn squash, brown sugar squash, pecan squash, fall side dish, Thanksgiving side, easy squash recipe

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