Orange Pecan Roasted Acorn Squash Recipe
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.
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.
This roasted acorn squash recipe is a perfect easy fall side dish.
The squash roasts for about 15 minutes, and you just need a few minutes and ingredients to prepare it.
The combination of orange, cinnamon and pecans are a perfect sweet/spicy/zesty combination that you will be craving all year long!
This recipe is amazing because its so easy, and its great whether you use it during a busy weeknight or serve it for a holiday meal.
Try these other great side dish recipes:
Table of Contents
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How to Cut Acorn Squash
Cutting through an acorn squash might seem hard if you have never done it before, but these few tips can make it easier.
Use a sharp and sturdy knife.
Do You Peel Acorn Squash Before Roasting?
The acorn squash is easier to cut up and roast if you leave the skin on. Especially with all the ridges on an acorn squash, you would spend a lot of time trying to cut the the skin off and you would loose a lot of squash in the process. It is easier to cut the squash into slices and roast, and then remove the peel.
Can You Eat Acorn Squash Skin?
Yes. If you want to, you can. But they don’t taste good.It is tough, stringy, and almost impossible to chew. But roasting them in the oven makes the thin skin of acorn squash tender and easier to chew. Some people enjoy eating roasted squash skin. You can either eat it, or eat the roasted acorn squash around it and set the skin to the side.
Orange Pecan Roasted Acorn Squash Recipe
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.
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Servings: 6 Servings
Calories: 184kcal
Ingredients
- 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
Instructions
- Preheat oven to 375F.
- Cut the acorn squash in half and remove the seeds.
- Then cut the acorn squash into half again (so 1/4'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.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 50mg | Fiber: 4g | Sugar: 7g
Recipe slightly adapted from: (Recipe Girl)
Yeah, my hubby would take one taste and let me know he didn't like it either! But it just makes more for me!
Just wanted to stop by and let you know I finished baking my Daring Bakers' challenge yesterday…and it was FABULOUS!!! Thanks so much for sharing such a great recipe…can't wait for the reveal~
Oh this sounds so good, I will have to try it.