A delicious and elegant Thanksgiving side dish featuring tender roasted acorn squash glazed with maple syrup, butter, and warm spices, topped with crunchy toasted pecans.
Ensure the squash is heavy for its size with hard skin. Use real maple syrup, not pancake syrup. Keep an eye on the pecans as they burn faster than the squash. If using butternut squash, cube it and reduce cooking time to 25-30 minutes. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven.
Keywords: acorn squash, maple syrup, pecans, Thanksgiving side dish, roasted vegetables, gluten-free, fall recipes, easy side dish