Maple-Glazed Acorn Squash with Pecan Crumble and Cranberries

Name: Maple-Glazed Acorn Squash with Pecan Crumble and Cranberries
Prep time: 3 min
Cook time: 3 min
Total time: 1 min
Yield: 4
Cuisine: American
Ingredients: 2 medium acorn squashes, halved and seeds removed; 1/4 cup maple syrup; 2 tablespoons olive oil; Salt and pepper to taste; 1/2 cup pecans, chopped; 1/4 cup rolled oats; 2 tablespoons brown sugar; 2 tablespoons unsalted butter, melted; 1/2 cup dried cranberries; 1 teaspoon cinnamon

By Sophie Greene · 16 March 2025

3Prep min

3Cook min

1Total min

4Serves

AmericanCuisine

EasyDifficulty

Have you ever tasted a dish that perfectly balances sweet and savory? This maple-glazed acorn squash is a delightful example, showcasing the natural sweetness of the squash paired with a crunchy pecan crumble and tangy cranberries. It's an ideal side dish for cozy fall dinners or a festive holiday table. Imagine tender slices of roasted acorn squash coated in a rich maple glaze, complemented by the nutty flavor of pecans and the tartness of cranberries. This dish not only looks stunning but also bursts with flavors that will have everyone asking for seconds. Delicious Maple-Glazed Acorn Squash Recipe This recipe features roasted acorn squash drizzled with a sweet maple syrup glaze, topped with a buttery pecan crumble and vibrant cranberries. The combination creates a dish that is both visually appealing and incredibly satisfying. With minimal prep and simple ingredients, it's a wonderful way to enjoy seasonal produce. Whether served as a side dish or a light dessert, this maple-glazed acorn squash will become a favorite. Let's get started!

Ingredients

2 medium acorn squashes, halved and seeds removed
1/4 cup maple syrup
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup pecans, chopped
1/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1/2 cup dried cranberries
1 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
Roast the Squash: Roast the squash in the preheated oven for about 25-30 minutes, or until tender.
Make the Maple Glaze: In a small bowl, mix together maple syrup, cinnamon, and a pinch of salt. Set aside.
Prepare the Pecan Crumble: In another bowl, combine chopped pecans, rolled oats, brown sugar, and melted butter. Stir until well combined.
Glaze and Add Topping: Remove the squash from the oven, flip them cut-side up, and drizzle with the maple glaze. Sprinkle the pecan crumble evenly over the squash and scatter dried cranberries on top.
Final Bake: Return the squash to the oven and bake for an additional 10-15 minutes, until the topping is golden and the squash is caramelized.
Serve: Let cool slightly before serving, and enjoy the warm, delicious flavors!

Cook’s tips

Use a sharp knife and a stable cutting board when halving the squash to prevent slipping.
Roast the squash cut-side down to get caramelized edges and even cooking.
If the pecan crumble browns too quickly, cover the baking sheet with foil during the final bake.
Use pure maple syrup, not pancake syrup, for the best flavor.
Let the squash rest for 5 minutes after baking to allow the glaze to set.

Substitutions

Use butternut squash or delicata squash instead of acorn squash.
Substitute walnuts or almonds for the pecans.
Use honey or agave syrup instead of maple syrup.
Replace butter with coconut oil or vegan butter for a dairy-free version.
Use fresh cranberries if dried cranberries are unavailable (adjust sweetness).

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave until warmed through.