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Best Easy Kid-Approved Brown Sugar Roasted Acorn Squash

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Tender caramelized acorn squash with a buttery brown sugar glaze and crunchy toasted pecans. This easy side dish is so sweet and delicious that even picky eaters will ask for seconds.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup packed brown sugar (light or dark)
  • 1/2 cup chopped pecans
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • Optional garnish: fresh thyme leaves or flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Cut each acorn squash in half from stem to root end using a sharp chef’s knife. Scoop out seeds and stringy pulp with a large spoon or ice cream scoop.
  3. Slice each half into 1-inch thick rings or half-moons (about 4-5 slices per half).
  4. In a small bowl, whisk together melted butter, brown sugar, maple syrup, cinnamon, salt, and vanilla extract until smooth.
  5. Arrange squash slices in a single layer on the prepared baking sheet. Brush generously with the butter-brown sugar mixture, reserving about 2 tablespoons for later.
  6. Roast for 20 minutes until squash starts to soften and glaze is bubbling.
  7. Remove from oven. Sprinkle chopped pecans evenly over squash slices. Drizzle remaining glaze on top.
  8. Return to oven and roast for another 15-20 minutes until squash is fork-tender and edges are caramelized. Pecans should be toasted and fragrant.
  9. Optional: Broil for 1-2 minutes for extra caramelization, watching carefully to prevent burning.
  10. Let rest on baking sheet for 5 minutes before serving. Transfer to a platter and garnish with fresh thyme or flaky sea salt if desired.

Notes

For even cooking, cut squash slices uniformly about 1-inch thick. Don’t skip lining the pan—caramelized sugar is difficult to clean. Add pecans during the last 10-12 minutes if your oven runs hot to prevent burning. The flavors deepen overnight; leftovers taste even better the next day. For a dairy-free version, substitute coconut oil or vegan butter.

Nutrition

Keywords: roasted acorn squash, brown sugar squash, maple pecan squash, easy fall side dish, kid-friendly vegetables, Thanksgiving side dish, holiday squash recipe

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