Print

Easy Roasted Acorn Squash with Brown Butter Pecans

easy roasted acorn squash with brown butter and pecans - featured image
Print Recipe

Tender roasted acorn squash wedges are caramelized to perfection and coated in a nutty brown butter sauce with crunchy pecans. This easy side dish is simple enough for a weeknight yet special enough for a holiday table.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 4 tablespoons unsalted butter (60 grams)
  • 1/2 cup pecan halves (60 grams)
  • 2 tablespoons pure maple syrup (30 milliliters)
  • 1 tablespoon packed brown sugar (15 grams)
  • 1/2 teaspoon fine sea salt (3 grams), divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cinnamon (optional)
  • 6–8 fresh sage leaves (optional but highly recommended)
  • 1 tablespoon olive oil (15 milliliters)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut the acorn squash in half. Place one squash on a cutting board and hold it steady. Using a sharp chef’s knife, carefully cut from the stem end down through the tip. Repeat with the second squash to get four halves total.
  3. Scoop out the seeds and stringy bits from the center of each half using a sturdy spoon.
  4. Slice each half into 1-inch thick wedges. Place each squash half cut-side down and slice crosswise into wedges about 1 inch thick. You should get 4-5 wedges per half.
  5. In a large mixing bowl, toss the squash wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper until evenly coated.
  6. Arrange the squash wedges in a single layer on the prepared baking sheet, making sure they are not touching.
  7. Roast for 20 minutes.
  8. While the squash roasts, make the brown butter. Place 4 tablespoons of unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling occasionally. After about 3-4 minutes, the butter will foam, then the foam will subside, and golden brown specks will form at the bottom. The butter will smell nutty. Immediately remove from heat and stir in the maple syrup, brown sugar, remaining 1/4 teaspoon salt, and cinnamon if using. Stir until smooth.
  9. After 20 minutes, remove the baking sheet from the oven. Use tongs to flip each wedge over. Brush the brown butter mixture over the squash wedges, reserving about 2 tablespoons for later. Return to the oven and roast for another 15 minutes.
  10. After 15 minutes, remove the baking sheet again. Sprinkle the pecan halves evenly over the squash. If using fresh sage leaves, tuck them between the wedges. Drizzle the remaining brown butter mixture over everything. Return to the oven and roast for another 8-10 minutes, until the pecans are toasted and the squash is tender when pierced with a fork.
  11. Remove from the oven and let the squash rest for 5 minutes. Transfer to a serving platter, scraping up any caramelized bits from the pan.

Notes

Don’t skip the par-roast before adding butter to prevent burning. Watch the brown butter carefully—it goes from perfect to burnt in about 30 seconds. Cut squash into uniform wedges for even cooking. For best results, use a light-colored pan to monitor butter color. Leftovers keep in the refrigerator for up to 4 days and can be reheated in a 350°F oven for 10 minutes. The dish is even better the next day as flavors meld.

Nutrition

Keywords: roasted acorn squash, brown butter, pecans, fall side dish, easy squash recipe, holiday side dish

Find it online: https://breezybake.com/easy-roasted-acorn-squash-with-brown-butter-pecans/