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Maple Pecan Roasted Acorn Squash

Niky @ The House on Silverado
A simple fall side dish filled with buttery maple and nutty pecans. Bourbon and bacon are optional add-ins!
Prep Time 5 mins
Cook Time 1 hr
Course Side Dish
Servings 2 servings


  • 1 acorn squash cut in half, with seeds scooped out
  • 2 tbsp butter
  • 4 tbsp real maple syrup
  • cup pecan halves
  • 2 strips pre-cooked bacon optional
  • 1 tbsp bourbon optional


  • Preheat oven to 425°.
  • Place the squash halves on a baking sheet with the scooped out sides facing up. Divide the butter and maple syrup between the halves. Add the bourbon now too, if using.
  • Bake until tender, about 45-50 minutes, basting the insides of the squash with the butter and syrup a couple of times.
  • With about 10 minutes left in the baking cycle, add the pecans (and the pre-cooked bacon, if using).
  • Return to the oven for about 10 more minutes, until edges of squash are golden, and start to char just slightly.
  • Carefully remove from the oven to avoid splashing hot maple syrup on yourself! Allow to cool slightly before serving.
  • To eat, use your fork to gently pull the softened squash away from the skin, fluffing and mixing with the syrupy goodness in the middle.
Keyword Squash
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