vegetables

Acorn Squash Butter Pecan

A simple and comforting baked acorn squash dish enriched with fresh pecans, brown sugar, butter, and warm spices. When roasted, the squash becomes naturally sweet and tender, while the pecan–brown sugar filling melts into a caramel-like glaze that’s perfect for fall dinners or holiday tables. Fresh pecans make a noticeable difference, adding richness and aroma to this classic Southern-style preparation.

Servings: 4 servings
Total Time: 70 min
Pan: Shallow baking dish

Ingredients

Squash and Filling
  • 2 acorn squash
  • 1/4 cup butter or margarine
  • 1/4 cup firmly packed brown sugar
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/4 cup coarsely chopped pecans
For the Pan
  • 3/4 cup water
Acorn Squash Butter Pecan

Instructions

  1. Preheat the oven to 350°F.
  2. Cut 2 acorn squash in half lengthwise and remove the seeds. Place the squash halves cut-side up in a shallow baking dish.
  3. Divide 1/4 cup firmly packed brown sugar, 1/4 cup coarsely chopped pecans, salt and pepper to taste, and small pieces of 1/4 cup butter or margarine among the squash cavities. Sprinkle each cavity with 1/8 teaspoon nutmeg.
  4. Pour 3/4 cup water into the bottom of the baking dish around the squash halves.
  5. Cover the baking dish with foil and bake for 45 to 60 minutes, or until the squash is tender when pierced with a fork.
  6. Serve the baked squash hot, spooning the melted butter–pecan–brown sugar mixture over each portion.

Notes

  • Fresh pecans add a noticeably richer flavor than pre-packaged nuts.
  • For deeper caramelization, uncover the squash during the last 10 minutes of baking.
  • This dish pairs well with roasted meats, poultry, or as a holiday vegetable side.

Tags

acorn squash pecans fall recipes holiday sides butter brown sugar