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Simple and sweet Roasted Acorn Squash Slices Brown sugar and pecans are a quick and easy side dish recipe for busy winter workday evenings or special gatherings with friends and family.
Even vegetables should be dressed up occasionally.
Although I will never refuse a plate of simple condiments Roasted broccoli or Grilled asparagusIt’s fun to show off like these baked acorn squash slices.
Brushed with butter and maple syrup, sprinkled with brown sugar, pecans and spices, this roasted acorn squash slices recipe is the perfect way to secretly eat something sweet but still healthy (like Roasted radish) To your dinner sauce, which perfectly matches the savoury dishes on your menu.
Another benefit?
Baking acorn squash slices quickly is easy, no fuss, and can be prepared in about 30 minutes.
5 star reviews
“Wow!! My husband and children love squash!! It’s simple to make, with a little sweetness and a little spice. It’s a hit!”
– April –
How to make roasted acorn squash slices
Slice, brush, sprinkle, and bake.
It can’t be easier than this.
tip!
Here are some best practices for buying acorn squash:
- Choose a dark green acorn squash-but a little orange will do.
- A ripe acorn squash should feel heavy (heavy = moist)!
- Pay attention to soft spots.
- Avoid grabbing pumpkins larger than 3 pounds, as they tend to have a drier, finer texture.
These ingredients
- olive oil. Fat and extra moisture used to help the pumpkin caramelize and soften in the oven.
- Maple sugar. A hint of maple syrup injects a festive flavor into the pumpkin and complements the brown sugar. (If you like delicious pumpkin side dishes, try this Simple Roasted Butternut Squash Parmesan.)
- brown sugarIf possible, use dark brown sugar to increase the flavor of molasses.
- walnut. Add a lovely contrasting crunch to the tender pumpkin.
- chili. Just a little (or more, if you want more calories) can take this simple roasted acorn squash recipe to the next level.
direction
- Cut the pumpkin in half, sow and slice. No need to peel!
tip!
If you have a pumpkin carving tool around you, use it to easily (and safely) cut your acorn squash in half. Then, take a sharp chef’s knife and slice it into thin slices.
- Stir the olive oil and maple syrup together, then brush on the pumpkin slices.
- Put the brown sugar and pecans in a food processor, add salt, pepper, and chili powder, and stir until finely chopped. Sprinkle half of the mixture on the pumpkin slices.
- Bake the acorn squash slices in a preheated oven for 5 minutes, turn them over, brush with maple olive oil, and drizzle with the remaining brown sugar mixture.
- Return to the oven until caramelized and the fork is soft. The service is warm and enjoyable!
Storage tips
- StoreThe leftover roasted pumpkin slices can be stored and covered in the refrigerator for up to 3 days.
- Reheat. Heat in an oven at 350 degrees Fahrenheit, on a baking sheet lined with parchment paper, or in the microwave until steaming.
Meal preparation skills
Prepare this recipe in advance:
- The brown sugar ingredients can be prepared up to 2 days in advance. Store in an airtight container at room temperature.
- Pumpkins can be sliced up to 1 day in advance. Store in an airtight container or zipper bag in the refrigerator.
- When ready to bake, follow the instructions to assemble and bake the pumpkin.
What to serve with roasted acorn squash slices
grateful
Cornbread filling
Slow cooker
Crockport Mashed Potatoes
Sauces and seasonings
Cranberry Orange Sauce
Recommended tools for making this recipe
Best small food processor
I like to use this smaller Ninja food processor for smaller tasks and easier to clean up. It still has so many functions, but it takes up much less space in the cabinet.
Roasted acorn squash slices, you are too sweet to be so healthy. Are you sure you are not dessert?
Frequently asked questions
Yes! If you cook acorn squash long enough and have enough moisture, its skin may become tender enough to be eaten. The pumpkin skin in this recipe is delicious. Personally, I usually only eat pumpkin pulp and discard the harder skin, although the choice is yours.
I like toasted acorn squash slices because they are judged to be more ripe than whole acorn squash or Baked Spaghetti SquashThe slices are finished, and then they look caramelized and fork-like tender.
Yes! Containing no butter or dairy products, this is the best quick-roasted acorn squash recipe for individuals who choose to follow a plant-based diet.
- 3 Spoon Extra virgin olive oil
- 2 Spoon Maple sugar
- 2 Acorn Squash Or similar hard butternut squash, such as Carnival (about 1 1/2 pounds each)
- 1/3 Cup Dark brown sugar
- 1/2 Cup Whole pecans
- 2 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1/8 teaspoon chili
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Place a shelf in the upper and lower third of the oven to preheat the oven to 400 degrees Fahrenheit. Line up two framed baking pans with aluminum foil and lightly coat them with cooking spray.
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Cut the pumpkin in half, seed and cut into 1-inch thick crescent slices, and arrange them in a single layer on the prepared baking sheet.
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In a small bowl, whisk together olive oil and maple syrup, then brush half of the olive oil/maple syrup mixture on the pumpkin slices.
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Add brown sugar and pecans to a food processor equipped with steel blades and process them until the pecans are ground. Add salt, black pepper and chili and stir well. Sprinkle half of the brown sugar mixture on top of the brushed pumpkin slices, keeping the other half.
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Put the pumpkin in the oven and roast for 5 minutes, until the brown sugar starts to melt. Take it out of the oven and use tongs, a fork, or very fast fingers to flip each slice. Brush with remaining olive oil/maple syrup mixture, then sprinkle with remaining brown sugar mixture. Return the baking tray to the oven and continue to bake until the pumpkin slices are soft, then bake for about 20 minutes. Serve hot or at room temperature.
- arrive Shop: The remaining roasted pumpkin slices can be stored in the refrigerator with a lid for up to 3 days.
- Reheat: Heat in an oven at 350 degrees Fahrenheit, on a baking sheet lined with parchment paper, or in the microwave until steaming.
- Take the lead: The brown sugar ingredients can be prepared up to 2 days in advance. Store in an airtight container at room temperature. Pumpkins can be sliced up to 1 day in advance. Store in an airtight container or zipper bag in the refrigerator. Brush and sprinkle with pumpkin slices before baking.
Serve: 1ServeCalories: 242Kcalcarbohydrate: 33Gprotein: 2Gfat: 13GSaturated fat: 2GPolyunsaturated fat: 3GMonounsaturated fat: 8GPotassium: 569Milligramsfiber: 3Gsugar: 16GVitamin A: 551international unitVitamin C: 16Milligramscalcium: 73Milligramsiron: 1Milligrams
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