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Best Caramelized Brown Sugar Pecan Acorn Squash Recipe

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This caramelized brown sugar pecan acorn squash is a simple yet stunning fall side dish. With tender, caramelized edges and a crunchy pecan topping, it’s the perfect balance of sweet and savory.

Ingredients

Scale
  • 2 medium acorn squash
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup pecan halves
  • 2 tablespoons packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Slice each half into 1-inch thick crescent-shaped wedges.
  3. Arrange the squash wedges in a single layer in a baking dish.
  4. In a small bowl, combine 4 tablespoons melted butter, ⅓ cup packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir until mostly smooth.
  5. Brush or spoon the butter mixture evenly over the squash wedges.
  6. In the same bowl, mix pecan halves, 2 tablespoons brown sugar, 1 tablespoon melted butter, and ½ teaspoon vanilla extract until coated.
  7. Distribute the pecan mixture over the squash wedges.
  8. Bake for 35-40 minutes. At the 20-minute mark, check the pecans; if browning too quickly, tent loosely with foil.
  9. The squash is done when easily pierced with a fork and edges are caramelized.
  10. Let rest for 5 minutes before serving. Spoon extra glaze from the dish over the top.

Notes

Don’t skip the salt—it balances the sweetness. Cut squash evenly for uniform cooking. Watch pecans closely to prevent burning. Let dish rest 5 minutes before serving for glaze to set. Use room temperature butter for easier mixing. Do not microwave squash before roasting.

Nutrition

Keywords: acorn squash, brown sugar, pecan, caramelized, fall side dish, Thanksgiving, roasted squash

Find it online: https://eliplate.com/best-caramelized-brown-sugar-pecan-acorn-squash-recipe/