This Roasted Acorn Squash Recipe with Orange and Pecan is perfect for fall. A little bit sweet, a bit savory, a bit zesty. The orange, cinnamon, brown sugar and pecans paired perfectly with the squash.
How to Cut Acorn Squash
Do You Peel Acorn Squash Before Roasting?
Can You Eat Acorn Squash Skin?
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- 2 medium acorn squash
- 3 TBSP melted butter
- 3 TBSP maple syrup
- ½ tsp cinnamon
- 1 TBSP orange zest
- ¼ cup fresh squeezed orange juice
- ½ cup chopped pecans
- Preheat oven to 375F.
- Cut the acorn squash in half and remove the seeds.
- Then cut the acorn squash into half again (so ¼'s, really) and then slice into strips - it will from half circles.
- Place on a rimmed baking sheet.
- In a medium bowl, whisk together the butter, maple syrup, cinnamon, orange zest, orange juice and pecans.
- Drizzle over the acorn squash slices and toss to coat.
- Arrange the slices so that they are in an even single layer on the sheet.
- Bake for 15-18 minutes, or until fork-tender and starting to turn golden brown, turning halfway through baking time.
Amount Per Serving: Calories: 184Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 50mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 2g
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Recipe slightly adapted from: (Recipe Girl)