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Wholesome Brown Sugar Stuffed Acorn Squash with Pecans

brown sugar stuffed acorn squash - featured image
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Tender roasted acorn squash halves filled with a sweet and crunchy brown sugar-pecan mixture. This easy, crowd-pleasing side dish is perfect for fall dinners and holiday gatherings, and it might even convert squash skeptics.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each, halved and seeded)
  • 2 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, roughly chopped
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Fresh thyme or rosemary sprigs (optional, for garnish)
  • Drizzle of maple syrup (optional)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Wash the acorn squashes thoroughly and pat them dry.
  2. Cut each squash in half from stem to tip using a sharp knife. Scoop out the seeds and stringy pulp with a large spoon.
  3. Brush the cut sides of each squash half with the melted butter. Sprinkle a tiny pinch of salt over each half.
  4. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25 minutes.
  5. While the squash roasts, make the stuffing: In a small bowl, combine the packed brown sugar, chopped pecans, softened butter, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Mix with a fork until well combined and crumbly.
  6. After 25 minutes, remove the baking sheet from the oven. Flip each squash half over so the cut side is facing up. Divide the brown sugar-pecan mixture evenly among the four squash halves, pressing it gently into the cavity.
  7. Return the stuffed squash to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the topping is bubbling and golden brown.
  8. Remove from the oven and let the squash rest for 5 minutes.
  9. If desired, garnish with fresh thyme sprigs or a sprinkle of flaky sea salt. Serve warm.

Notes

For extra crunch, toast the pecans at 350°F for 5-7 minutes before mixing into the stuffing. If the topping browns too quickly, tent the baking sheet loosely with foil. Leftover stuffing can be stored at room temperature for up to a week and used on oatmeal, yogurt, or ice cream.

Nutrition

Keywords: stuffed acorn squash, brown sugar acorn squash, roasted acorn squash, fall side dish, Thanksgiving side dish, vegetarian, gluten-free

Find it online: https://freshforkful.com/wholesome-brown-sugar-stuffed-acorn-squash-with-pecans/