A delightful twist on roasted acorn squash, featuring a rich maple pecan glaze.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Cut the acorn squash in half lengthwise and remove the seeds. Slice each half into 1-inch thick slices.
Use a sturdy knife to safely cut through the squash.
Arrange the squash slices in a baking dish and cover with foil.
Covering with foil helps the squash cook evenly.
Bake the squash in the preheated oven for 25 minutes.
Check the squash for tenderness with a fork.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, and pecans. Cook until the sugar dissolves.
Stir constantly to prevent the glaze from burning.
Remove the squash from the oven and spoon the glaze over the slices.
Ensure each slice is evenly coated with the glaze.
Return the squash to the oven and bake uncovered for an additional 15 minutes.
Baking uncovered allows the glaze to caramelize.
Serve the glazed squash warm, garnished with extra pecans if desired.
Serve immediately for the best flavor and texture.
