Maple-Glazed Roasted Acorn Squash with Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Honey-roasted acorn squash halves filled with toasted pecans and a sweet-tangy maple glaze, a vibrant side that celebrates autumn harvests. This American-inspired holiday recipe (vegetarian), ready in about 60 minutes, pairs acorn squash, maple syrup, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/2 tsp cinnamon.
  2. Step 2: Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 30 minutes until tender when pierced with a fork.
  3. Step 3: While squash roasts, toss pecans and dried cranberries with 2 tbsp maple syrup and 1/2 tbsp olive oil. Spread on a separate baking sheet and toast for 8-10 minutes until golden and fragrant, stirring once halfway through.
  4. Step 4: Flip roasted squash cut-side up. Drizzle with remaining 1 tbsp maple syrup and spoon pecan mixture into center. Return to oven for 5 minutes to melt glaze and warm filling.

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