Print

Cozy Roasted Acorn Squash with Brown Butter and Pecans

roasted acorn squash with brown butter and pecans - featured image
Print Recipe

This cozy roasted acorn squash with brown butter and pecans is a simple yet elegant side dish that comes together in about 40 minutes. The natural sweetness of the squash caramelizes in the oven, while the nutty brown butter and crunchy pecans add rich, comforting flavor.

Ingredients

Scale
  • 2 medium acorn squash
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup roughly chopped pecans
  • 2 tablespoons packed brown sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt, plus more for finishing
  • 1/4 teaspoon freshly ground black pepper
  • 8–10 fresh sage leaves (optional but recommended)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Prepare 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 spoon. Slice each half into wedges about 1-inch thick (about 8 wedges per squash).
  3. Brown the butter: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir constantly. The butter will foam, then bubble, then start to turn golden. Once you see brown specks forming at the bottom and the butter smells nutty (about 4-5 minutes), remove it from the heat immediately and pour into a heat-safe bowl.
  4. Toast the pecans (optional but recommended): In a dry skillet over medium heat, add the chopped pecans. Stir constantly for 2-3 minutes until fragrant and slightly darkened. Remove from pan immediately. If using sage leaves, fry them in the same pan with a little browned butter for 30 seconds per side until crispy.
  5. Make the glaze: In a mixing bowl, whisk together the browned butter, packed brown sugar, maple syrup, cinnamon, salt, and black pepper. If using fried sage, crumble it into the mixture now.
  6. Coat the squash: Add the acorn squash wedges to the bowl with the glaze. Use your hands or a spatula to toss until each wedge is well coated.
  7. Arrange on the baking sheet: Place the coated squash wedges in a single layer on the prepared baking sheet, making sure they are not touching. Pour any remaining glaze over the top. Sprinkle the toasted pecans evenly over the squash.
  8. Roast: Bake for 25-30 minutes, flipping the wedges halfway through, until the squash is tender and easily pierced with a fork, and the edges are caramelized and slightly crispy. For extra caramelization, switch the oven to broil for the last 1-2 minutes.
  9. Finish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with a pinch of flaky sea salt right before serving. Transfer to a serving platter and drizzle any pan juices over the top.

Notes

For a dairy-free version, use vegan butter or coconut oil. No pecans? Walnuts or hazelnuts work beautifully. For a lower-sugar option, reduce brown sugar to 1 tablespoon or omit entirely. If acorn squash isn’t available, butternut or delicata squash are excellent substitutes. The brown butter can be made up to 2 hours ahead and kept at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

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

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