I originally made this recipe for Thanksgiving, but honestly it’s really good and super easy to make. I forgot to take a picture with the crumbled blue cheese. It’s as easy side to prep ahead of time before Easter.

Maple Pecan Roasted Acorn Squash
(Adapted from closet cooking)

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2 acorn squash, cut in half and scooped/seeded
2 tablespoons butter
4 tablespoons maple syrup (or brown sugar or honey)
1/4 cup pecans, toasted and coarsely chopped (optional)

Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes.

Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes.

Sprinkle on the toasted pecans and enjoy with a spoon!

Note: Acorn squash are also called pepper squash.
Note: Baking time may vary depending on the size of the squash.
Option: Add 2 teaspoons white miso paste to the butter and maple syrup divided between the squash halves.
Option: Add 2 tablespoon crumbled blue cheese after baking!
Option: Add 2 tablespoons of cooked and crumbled bacon after baking!
Option: Scoop the flesh out of the skins, mash and enjoy like mashed potatoes!

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