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Best Brown Sugar Roasted Acorn Squash with Pecans

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This brown sugar roasted acorn squash with pecans is a nostalgic, caramelized side dish that’s perfect for fall gatherings. With a two-step roasting technique for perfect tenderness and a sweet, buttery topping, it’s a crowd-pleaser that’s both easy and impressive.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/2 cup pecan halves or pieces
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon maple syrup (optional)
  • Fresh thyme or rosemary for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large metal spoon.
  3. Cut each half into 3-4 wedges, about 1-inch thick at the widest part.
  4. Arrange the wedges cut-side down on the prepared baking sheet, giving them space to roast.
  5. Roast for 20 minutes until the cut sides are golden and tender.
  6. While the squash roasts, combine melted butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Stir until well combined. Add maple syrup if using.
  7. After 20 minutes, carefully flip each wedge over using tongs or a spatula.
  8. Brush the cut sides of each wedge generously with the brown sugar mixture. Sprinkle pecan halves over the top, pressing them gently into the sugar mixture.
  9. Roast for another 20-25 minutes until the squash is fork-tender and the edges are caramelized and bubbly. If sugar starts to burn, tent loosely with foil.
  10. Let it rest for 5 minutes before serving.
  11. Transfer to a serving platter, garnish with fresh thyme or rosemary if using, and serve warm or at room temperature.

Notes

Don’t skip the first roast without sugar to prevent burning. Toast pecans first for extra flavor. For a vegan option, use coconut oil or vegan butter. Leftovers can be stored in the refrigerator for up to 4 days; reheat in a 350°F oven for 10 minutes.

Nutrition

Keywords: brown sugar roasted acorn squash, acorn squash with pecans, roasted acorn squash, fall side dish, Thanksgiving side dish, caramelized squash

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