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  • Ready in: 1 hour
  • Serves: 4
  • Complexity: easy
  • Origin: Thanksgiving


  • 2 acorn squash
  • 3 teaspoons olive oil
  • 2 tablespoons maple syrup
  • 1/3 cup dark brown sugar
  • 1/2 cup whole pecans
  • Salt & freshly ground pepper
  • 1/8 teaspoon cayenne pepper


  1. Preheat the oven to 400º F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray.
  2. Halve, seed and slice the squash into ‪1-inch-thick crescent‬ slices. Arrange the squash slices in a single layer on the prepared baking sheets. Drizzle the squash with olive oil and maple syrup and season with salt and pepper.
  3. Combine the brown sugar and pecans in a food processor and pulse until the pecans are finely ground. Add salt, pepper and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the squash slices, reserving the other half.
  4. Roast the squash for 10 minutes, then carefully turn the slices over. Sprinkle the with the remaining brown sugar mixture over the squash and continue to roast for 10 to 15 minutes more. Serve warm or at room temperature.
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