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Best Brown Sugar Stuffed Acorn Squash with Pecans (Easy Fall Side Dish)

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A happy accident turned into a beloved fall side dish: tender roasted acorn squash halves filled with a caramelized brown sugar and pecan topping. This easy recipe is perfect for Thanksgiving, dinner parties, or cozy weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, softened to room temperature
  • ⅓ cup packed light brown sugar
  • ½ cup chopped pecans (¼-inch pieces)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • Fresh thyme or rosemary sprigs (optional garnish)
  • Flaky sea salt (optional garnish)
  • Drizzle of maple syrup (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. If struggling, microwave the whole squash for 2 minutes to soften slightly.
  3. Use a large spoon or ice cream scoop to remove all seeds and stringy pulp from each half.
  4. Brush the cut sides and cavity of each squash half with olive oil. Season with salt and pepper.
  5. Place the squash cut-side down on the prepared baking sheet. Roast for 20 minutes.
  6. Meanwhile, in a small bowl, combine softened butter and brown sugar. Cream together with a fork until smooth. Add cinnamon, nutmeg, and salt; mix until incorporated. Fold in chopped pecans until evenly distributed.
  7. After 20 minutes, carefully remove baking sheet from oven. Use tongs to flip each squash half cut-side up. Spoon the brown sugar pecan mixture evenly into the cavities of each squash half.
  8. Return to oven and roast for another 20-25 minutes, until squash is fork-tender and topping is bubbly and golden brown.
  9. Let squash rest on baking sheet for 5 minutes. Transfer to a serving platter and garnish with fresh thyme or rosemary sprigs and a sprinkle of flaky sea salt if desired.

Notes

For best results, don’t skip the cut-side-down roasting step. Use room temperature butter for the topping. If topping browns too quickly, tent with foil for last 10 minutes. Make extra topping for crispy clusters. Can be prepped a day ahead: roast squash cut-side down, store in fridge; make topping separately; when ready, flip, fill, and roast 20-25 minutes.

Nutrition

Keywords: acorn squash, brown sugar, pecans, fall side dish, Thanksgiving, roasted squash, easy side dish

Find it online: https://zorbmeal.com/best-brown-sugar-stuffed-acorn-squash-with-pecans-easy-fall-side-dish/