“Pecan Pie” Acorn Squash – a delicious recipe with Acorn Squash, Butter, Butter, Pecans, Salt, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F.
2
Slice the squash in half lengthwise. Slice off a wee bit of the outside shell so the squash has a flat surface to stand on. Scoop out the seeds and discard them. Brush the inside of each squash half with melted butter or olive oil. Place them cut-side down on a rimmed baking sheet and bake for about 30 minutes.
3
Flip over the squash with tongs or a spatula and place 1/2 tablespoon of butter and about 1 tablespoon of roughly chopped pecans into the cavity of each squash half. Sprinkle with sea salt. Reduce oven to 350u00b0F and bake for about 15-25 minutes.
4
When squash is tender enough to easily fall away when scraped with a fork, remove from oven, drizzle a bit of maple syrup into each half (optional), and enjoy its heavenly goodness.
273
kcal
Calories
23
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Acorn Squash, 2 Tablespoons Melted Butter Or Olive Oil, 2 Tablespoons Butter, 1/2 cups Pecans, Roughly Chopped, and more.
Yes, “Pecan Pie” Acorn Squash falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
