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Cozy Roasted Acorn Squash with Brown Butter Pecans

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Tender roasted acorn squash wedges are topped with a rich brown butter pecan mixture, creating a sweet and savory side dish that’s perfect for fall gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 to 2 pounds each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup pecan halves or pieces
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • Fresh thyme or sage leaves for garnish (optional)
  • Flaky sea salt for garnish (optional)
  • Maple syrup for drizzling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Prep the acorn squash: 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 metal spoon.
  3. Slice the squash into wedges: Cut each half into 1-inch thick wedges, about 3 to 4 wedges per half. Leave the skin on.
  4. Season the squash: In a large mixing bowl, toss the squash wedges with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them in a single layer on a parchment-lined baking sheet, cut side down if possible.
  5. Roast for 20 minutes: Slide the pan into the oven and set a timer.
  6. Brown the butter: In a small saucepan, melt the butter over medium heat. Stir constantly until the butter foams, then sizzles, then foams again. After about 3-4 minutes, when little brown specks form and the butter smells nutty and turns golden amber, remove from heat immediately. Pour into a small bowl to stop cooking.
  7. Add the pecans and brown sugar: Stir the pecan pieces, brown sugar, 1/4 teaspoon salt, and cinnamon (if using) into the warm brown butter until well coated.
  8. Top the squash: After 20 minutes, pull the pan out of the oven. Carefully flip each wedge over using tongs. Spoon the brown butter-pecan mixture evenly over the squash wedges.
  9. Roast for another 15-20 minutes: Return the pan to the oven and roast until the squash is fork-tender and the topping is bubbly and caramelized.
  10. Finish and serve: Remove from the oven and let rest for 2-3 minutes. Transfer the squash wedges to a serving platter. Spoon any leftover brown butter and pecans from the pan over the top. Sprinkle with fresh thyme or sage leaves and a pinch of flaky sea salt if desired. Serve warm.

Notes

For extra crunch, toast the pecans separately in a dry skillet for 2-3 minutes before adding to the brown butter. You can roast the squash plain up to a day in advance and reheat with fresh topping. The skin of acorn squash is edible once roasted.

Nutrition

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

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