Description

Sweet and savory roasted acorn squash halves, topped with maple‑butter sauce, toasted pecans, and fresh thyme — a cozy side dish perfect for fall or holiday meals.

Ingredients

2 medium acorn squash, halved and seeded
2 tbsp unsalted butter, melted (plus extra pats for serving)
1/4 cup pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup pecans, toasted and coarsely chopped
1 tsp fresh thyme leaves (plus sprigs for garnish)

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Instructions

Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment.
Place squash halves cut‑side up on the sheet. In a bowl, whisk butter, maple syrup, cinnamon, salt, and thyme.
Divide mixture among squash cavities. Pour any leftover around them.
Bake until squash is tender, about 40–50 minutes, basting halfway through.
Remove, top cavities with toasted pecans and additional butter pats if desired.
Return to oven 5–7 minutes to toast pecans and melt butter.
Garnish with fresh thyme sprigs and serve warm.

Notes

Adjust baking time depending on squash size.
Scoop out flesh and mash with butter and syrup for a mash version.
Optional: sprinkle a pinch of rosemary or include a pat of blue cheese after baking.