How To Make Maple-Roasted Squash with Pecans
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 acorn squash, halved and seeds removed
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup pecans, chopped
Instructions
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Preheat the oven to 400°F (200°C).
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Place the halved acorn squash on a baking sheet, cut side up.
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In a small bowl, whisk together the maple syrup, olive oil, cinnamon, and salt.
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Brush the maple mixture over the cut side of the squash.
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Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown.
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While the squash is roasting, toast the pecans in a dry skillet over medium heat until fragrant, about 3 minutes.
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Remove the roasted squash from the oven and sprinkle the toasted pecans over the top.
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Serve the maple-roasted squash warm as a delicious side dish.
Nutrition
- Calories : 210kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Sodium : 300mg
- Total Carbohydrate : 24g
- Dietary Fiber : 4g
- Sugars : 10g
- Protein : 2g
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