Roast Acorn Squash with Pecans

Recipe Date: January 11, 2021
Serving Size: 2
Difficulty: Easy
Measurements: Imperial (US)
Wine Pairing: Chardonnay or Marsanne-Roussanne
Click here to see what we’re currently offering.



  • 1 acorn squash
  • 4 tbsp butter, softened
  • 2 tbsp brown sugar, packed
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 3 oz pecan halves
  • 1-2 tbsp pure maple syrup


Preheat oven to 400 degrees. Cut the acorn squash in half and use a spoon to scoop out the seeds.

Place on a non-stick baking sheet centers up. Spread the butter equally on each squash half. Add pecans to the spooned out sections of each half.

In a small bowl, mix together the brown sugar, cinnamon, and salt. Spread all over the squash and pecans evenly. Drizzle the maple syrup over each side.

Bake 55-60 minutes. Squash will be fork tender. Serve immediately using the liquid center as a sauce, or let the squash cool, soaking the sweet flavors into the flesh.