Acorn Squash with Filberts or Pecans
Sweet, nutty, and utterly satisfying, this Acorn Squash with Filberts or Pecans recipe is the perfect combination of cozy autumn flavors and wholesome ingredients. Velvety roasted acorn squash halves are basted with a luscious mixture of melted butter, brown sugar, maple syrup, and warming spices like cinnamon and nutmeg, then topped with a generous sprinkling of crunchy chopped filberts or pecans. Baked to golden perfection, the result is a tender, caramelized squash bursting with rich, nutty sweetness. Perfect as a side dish for holiday feasts or a comforting addition to weeknight dinners, this recipe will transform simple ingredients into a show-stopping treat. Ready in under an hour, it’s an effortless way to celebrate seasonal flavors while impressing your guests.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups filberts (hazelnuts) or pecans, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash the acorn squash thoroughly. Slice each squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
Trim the bottom of each squash half slightly so it sits flat when placed cut-side up on the baking sheet.
Place the squash halves, cut side up, on a rimmed baking sheet lined with parchment paper or foil for easy cleanup.
In a small saucepan over low heat, melt the butter. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
Brush the butter mixture generously over the cut surfaces and cavities of the squash halves.
Divide the chopped filberts or pecans evenly among the squash cavities, pressing them gently into the buttered surface to adhere.
Bake the squash in the preheated oven for 45–50 minutes, or until the flesh is tender when pierced with a fork and the nuts are lightly toasted.
Remove from the oven and let the squash cool for a few minutes before serving.
Serve warm, scooping a bit of the buttery, nutty mixture with each bite of tender squash.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 44.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 7578 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
