Baked Acorn Squash Slices with Brown Sugar and Pecans

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Baked Acorn Squash Slices with Brown Sugar and Pecans might be a recipe you should try. This recipe makes 6 servings with 184 calories, 1g of protein, and 13g of fat each. For 57 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. A mixture of maple syrup, winter squash, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. 44 people have made this recipe and would make it again. It is brought to you by Well Plated. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 21%. If you like this recipe, you might also like recipes such as Baked Acorn Squash with Butter and Brown Sugar, Baked Acorn Squash with Brown Sugar and Butter, and Brown Sugar and Pineapple Roasted Acorn Squash with Spiced Brown Butter.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a rack in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray. In a small bowl, stir together the olive oil and maple syrup.Halve, seed, and slice the squash into 1-inch-thick crescent slices. Arrange the slices in a single layer on the prepared baking sheets. Brush the tops with half of the olive oil/maple syrup mixture.Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the brushed squash slices, reserving the other half.Place the squash in the oven and roast for 5 minutes, until the brown sugar begins to melt. Remove from the oven and, using tongs, a fork, or very quick fingers, flip over each slice. Brush with the remaining olive oil/maple syrup mixture and sprinkle them with the remaining brown sugar mixture. Return the baking sheets to the oven and continue roasting until the squash slices are fork-tender, about 20 additional minutes. Serve warm or at room temperature.

 

Step by step:

1. Place a rack in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray. In a small bowl, stir together the olive oil and maple syrup.Halve, seed, and slice the squash into 1-inch-thick crescent slices. Arrange the slices in a single layer on the prepared baking sheets.

2. Brush the tops with half of the olive oil/maple syrup mixture.

3. Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground.

4. Add the salt, black pepper, and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the brushed squash slices, reserving the other half.

5. Place the squash in the oven and roast for 5 minutes, until the brown sugar begins to melt.

6. Remove from the oven and, using tongs, a fork, or very quick fingers, flip over each slice.

7. Brush with the remaining olive oil/maple syrup mixture and sprinkle them with the remaining brown sugar mixture. Return the baking sheets to the oven and continue roasting until the squash slices are fork-tender, about 20 additional minutes.

8. Serve warm or at room temperature.

Nutrition Information:

covered percent of daily need