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Cozy Roasted Acorn Squash with Brown Butter & Pecans

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This cozy roasted acorn squash with brown butter and pecans is the perfect fall side dish. Sweet, caramelized squash wedges are drizzled with nutty brown butter, crunchy pecans, and a touch of maple syrup for an unforgettable flavor combination that comes together in under 45 minutes.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cinnamon
  • 4 tablespoons unsalted butter
  • 1/2 cup pecans, roughly chopped
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • Pinch of nutmeg, freshly grated if possible
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to root end using a sharp chef’s knife. Scoop out seeds and stringy pulp with a large spoon.
  3. Cut each half into 1-inch thick wedges (about 4-5 wedges per half).
  4. Place wedges on prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon. Toss to coat evenly. Arrange wedges in a single layer, cut-side down.
  5. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown on edges.
  6. While squash roasts, make the brown butter: Place butter in a small skillet or saucepan over medium heat. Melt and cook, swirling occasionally, until butter foams, then subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and specks are golden brown.
  7. Stir chopped pecans, maple syrup, salt, and nutmeg into the hot brown butter.
  8. Arrange roasted squash wedges on a serving platter. Drizzle brown butter pecan mixture over the top. Garnish with fresh thyme leaves if using. Serve warm or at room temperature.

Notes

For best caramelization, pat squash wedges dry before seasoning. Use a light-colored pan for browning butter to easily see color change. Don’t walk away from the brown butter—it can burn quickly. For dairy-free, use plant-based butter like Miyoko’s. For nut-free, substitute pecans with pepitas or sunflower seeds. Leftover squash can be stored in an airtight container in the refrigerator for up to 4 days; store topping separately for best crunch.

Nutrition

Keywords: roasted acorn squash, brown butter, pecans, fall side dish, Thanksgiving, easy, vegetarian, gluten-free

Find it online: https://dinadinnertable.com/cozy-roasted-acorn-squash-with-brown-butter-and-pecans/