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The Perfect Acorn Squash Casserole

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A delightful acorn squash casserole with roasted squash, crunchy pecans, and a hint of sweetness, perfect for fall gatherings.

Ingredients

Scale
  • 2 medium acorn squashes
  • 4 tablespoons unsalted butter
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Carefully slice the acorn squashes in half and scoop out the seeds.
  2. Place the squash halves cut-side up on a baking sheet, dot with butter, sprinkle with salt, and add a light dusting of brown sugar. Roast for about 30–40 minutes or until fork-tender.
  3. While the squash is roasting, melt the remaining butter in a skillet over medium heat. Add the chopped pecans and sauté for about 3–4 minutes until toasted.
  4. In a bowl, mix the toasted pecans, brown sugar, cinnamon, salt, and breadcrumbs (if using). Scoop out the flesh of the roasted squash into a bowl, leaving a small border.
  5. Mash the acorn squash flesh and fold in the pecan mixture. If using, add maple syrup for extra sweetness.
  6. Spoon the filling back into each squash half, creating a lovely mound. Drizzle with more maple syrup if desired.
  7. Place the filled squash halves back on the baking sheet and return to the oven for another 15–20 minutes until golden brown.
  8. Remove from the oven and let cool for a minute before serving.

Notes

This casserole can be prepared in advance; just assemble and bake right before serving. Feel free to add diced apples for a sweet twist or cheese for extra creaminess.

Nutrition

Keywords: acorn squash, casserole, fall recipes, vegetarian, holiday side dish

Find it online: https://sprinklespoon.com/minute-one-pan-acorn-squash-casserole-weeknights/