Maple Glazed Acorn Squash Bliss with Pecans in 45 Minutes

Name: Maple Glazed Acorn Squash Bliss with Pecans in 45 Minutes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium acorn squash, halved and seeded; 2 tbsp maple syrup; 1 tbsp olive oil; 1/4 cup pecans, chopped; 1/4 cup dried cranberries; 1/2 tsp cinnamon; 1/4 tsp salt

Author: lia

Published: September 2, 2025

Maple Glazed Acorn Squash with Pecans and Cranberries

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There’s nothing quite like the smell of maple-glazed acorn squash roasting in the oven—it’s my ultimate fall comfort food! The first time I made this dish, I was skeptical about combining sweet maple syrup with tart cranberries, but one bite convinced me. That perfect balance of flavors, along with the crunch of toasted pecans, turned this simple roasted squash into a holiday staple at our table.

Maple Glazed Acorn Squash with Pecans and Cranberries - detail 1

I’ll never forget the year my oven decided to die halfway through roasting the squash (cue panic!). Thankfully, my trusty cast-iron skillet saved the day—I just finished it stovetop with a splash of apple cider. Turns out, acorn squash is forgiving like that. Whether you’re making this for Thanksgiving or just cozy weeknight dinners, that maple glaze bubbling into the squash flesh while pecans get golden is pure kitchen magic.

What makes this Maple Glazed Acorn Squash with Pecans and Cranberries special isn’t just the ingredients—it’s how the maple caramelizes the edges, how the cranberries pop with acidity, and how the pecans add that irresistible crunch. It’s autumn on a plate, ready in under an hour with barely any cleanup. Your kitchen will smell incredible, promise!

Maple Glazed Acorn Squash with Pecans and Cranberries - detail 2

Ingredients for Maple Glazed Acorn Squash with Pecans and Cranberries

Here’s everything you’ll need to make this gorgeous fall dish – trust me, you’ll want to measure carefully for that perfect sweet-savory balance:

1 medium acorn squash (halved and seeded – don’t skip scraping those seeds!)
2 tbsp pure maple syrup (the darker the grade, the richer the flavor)
1 tbsp olive oil (or melted butter if you’re feeling indulgent)
1/4 cup pecans, roughly chopped (they toast up so nicely in the oven)
1/4 cup dried cranberries (the tart ones work best against the sweet maple)
1/2 tsp cinnamon (freshly ground if you’ve got it)
1/4 tsp kosher salt (it makes all the flavors pop)

Pro tip: I always keep extra pecans nearby for snacking while the squash roasts – not that I’d know anything about that…

How to Make Maple Glazed Acorn Squash with Pecans and Cranberries

This recipe couldn’t be simpler, but a few key steps make all the difference between good squash and “oh-my-goodness” squash. Here’s exactly how I do it:

Preparing the Squash

First, safety first – acorn squash can be stubborn! I place mine on a damp towel to prevent slipping, then use a sharp chef’s knife to carefully cut from stem to base. Scooping out those seeds? My grandma’s old tablespoon works better than any fancy tool. Brush both halves generously with olive oil – this creates that gorgeous caramelized crust. Don’t be shy with it!

Roasting and Glazing

I always roast cut-side down first – it helps the squash steam in its own juices. After about 30 minutes (you’ll know it’s ready when a fork slides in easily), comes the fun part! Flip those golden beauties and drizzle with maple syrup. I use the back of a spoon to spread it evenly into all those pretty ridges. The pecans and cranberries go on last – any earlier and they’d burn. That final 10 minutes in the oven transforms everything into magic: sticky-sweet glaze, toasty nuts, and plump cranberries.

Pro tip: If your syrup pools in the center, tilt the baking sheet gently to redistribute. And don’t forget to scrape up any crispy bits from the pan – they’re the cook’s reward!

Why You’ll Love This Recipe

This maple glazed acorn squash checks all the boxes for the perfect fall side dish – here’s why it’s become my go-to:

Easiest fancy dish ever – Just 7 ingredients and one pan means you’re 10 minutes from prep to oven
Seasonal showstopper – That caramelized maple sheen makes it look like you spent hours
Sweet meets savory – The maple-cinnamon glaze balances the cranberries’ tartness perfectly
Texture heaven – Creamy squash, crunchy pecans, and chewy cranberries in every bite
Leftover magic – Tastes even better next day as flavors meld (if it lasts that long!)

Trust me, once you smell that maple caramelizing, you’ll understand why I make this weekly all autumn.

Ingredient Substitutions and Notes

The beauty of this recipe is how flexible it is! Out of pecans? Toasted walnuts work just as well for that crunch. If you’ve got fresh cranberries instead of dried, toss them with a teaspoon of maple syrup before adding – they’ll soften beautifully. For a vegan version, just ensure your maple syrup is 100% pure (some brands add dairy). And if acorn squash isn’t available, delicata or even sweet dumpling squash makes a lovely substitute with similar roasting times. The key is keeping that maple-cinnamon-cranberry trifecta!

Tips for Perfect Maple Glazed Acorn Squash

After making this dozens of times (okay, maybe hundreds), here are my can’t-miss tricks: First, slice your squash halves into even thickness – I aim for 1-inch rings if I’m cutting them. This ensures everything cooks at the same rate. Second, warm your maple syrup slightly before drizzling – it spreads like a dream. And that final broil? Watch those pecans like a hawk! Just 30 seconds gives them perfect toastiness without crossing into burnt territory. Oh, and save extra glaze for drizzling at the table – it’s the secret to restaurant-worthy presentation!

Serving Suggestions

This maple glazed squash shines as the star of any fall spread! I love pairing it with crispy roast chicken – the savory juices mingle perfectly with the sweet glaze. For vegetarian meals, try it over quinoa or wild rice pilaf. Presentation tip: arrange the halves on a bed of peppery arugula for gorgeous color contrast. A final drizzle of warm maple syrup right at the table makes everyone feel fancy!

Storing and Reheating

Leftovers keep beautifully in the fridge for up to 3 days – just cover tightly with foil. To reheat, pop it back in a 350°F oven for 10 minutes until warmed through and the glaze gets shiny again. That maple aroma will fill your kitchen all over!

Nutritional Information

Nutritional values are estimates per half-squash serving: 220 calories, 10g fat (1g saturated), 32g carbs (4g fiber, 18g sugar), and 2g protein. Remember – that sticky-sweet maple glaze is worth every bite!

Questions About Maple Glazed Acorn Squash

Can I use butternut squash instead?
Absolutely! Butternut works great – just cut it into 1-inch thick half-moons instead. Roasting time might need 5 extra minutes since it’s denser. The maple glaze clings beautifully to its smooth flesh.

How can I get crispier edges?
My trick? After the initial roast, flip the squash and broil for 2 minutes before adding toppings. That high heat gives you those irresistible caramelized bits while keeping the center tender.

Does this freeze well?
Honestly? Not really. The texture gets mushy after thawing. But the good news – it’s so quick to make fresh! If you must, freeze just the roasted squash (without toppings) for up to a month, then add fresh pecans and cranberries when reheating.