Looking for new side dishes is always difficult, especially during the holidays! With all the holiday treats I’ve been consuming I knew I needed a good vegetable side dish.
Acorn squash isn’t a vegetable I’ve had too many times, but I just couldn’t turn this recipe away. It’s so delicious this could almost be served as a dessert on your Thanksgiving table!
How to pick the right acorn squash
To be totally honest, this was my first experience baking acorn squash. I picked up a few different shapes and sizes not knowing what I was looking for or what was best for baking.
Of course I had to look up what to look for when finding a good edible acorn squash. Here are a few suggestions I found:
- Almost completely green in color
- Very firm
- No overly ripe or soft spots
- Blemish free
- Mold free (I feel like this one is obvious but we’ve all brought home a moldy pineapple on accident!)
Trick to Cutting Acorn Squash
Be warned, cutting an acorn squash in half is NO joke. I finally had to call in the big guns (my husband insisted I put that) to help me get the knife all the way through!
On my second squash I discovered a trick that made my life a whole lot easier when cutting through the acorn squash.
Pop your squash in the microwave for 1 minute to soften the peel and you cut right through!
A good knife set doesn’t hurt either. Here’s a set of affordable sharp knives we like to use when cutting vegetables!
Step by Step instructions to make Roasted Acorn Squash
- Prep the squash by cutting it in half, scooping out the seeds, and scoring the middles.
- Butter the squash, sprinkle brown sugar, drizzle with honey.
- Cook for one hour at 400 degrees.
- Remove from oven and spoon juices that have fallen to the middle over outside of squash and top with pecans.
- Bake for 10 more minutes until squash is soft.
Squash Recipes on Six Sisters’ Stuff
Here are a few more delicious squash recipes!
Honey Cinnamon Butternut Squash
Maple Roasted Butternut Squash
Butternut Squash Bake
Baked Butternut Squash
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
Maple Pecan Roasted Acorn Squash Recipe
Ingredients
- 2 acorn squash
- 2 Tablespoons butter
- ⅓ cup maple syrup
- ½ cup brown sugar
- ¼ cup chopped pecans
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil and grease.
- Prep the squash by cutting it in half, scooping out the seeds, and scoring the middles.
- Butter the squash and sprinkle brown sugar. drizzle with maple syrup.
- Cook for one hour.
- Remove from oven and spoon juices that have fallen to the middle over outside of squash and top with pecans.
- Bake for 10 more minutes or until squash is soft.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
