Baked Acorn Squash Slices with Pecans

Looking for a fun and delicious squash side dish for the holiday season? This is a reliable favorite. Gluten-free and vegetarian, my Baked Acorn Squash is crusted with a scrumptious brown sugar pecan topping, and it's served with Crispy Sage Leaves.

Cooking On The Weekends celebrates the beauty of whole ingredients, and it's a collection of creative, comforting recipes for casual entertaining.

Today's Baked Acorn Squash recipe is a perfect example of both of those things, and it's one of my favorite fall and winter squash side dishes.

When I taught cooking classes for Sur La Table, this acorn squash recipe was one everyone loved in my Creative Holiday Side Dishes class.

While it takes a bit of planning and time, it's not difficult and much of it can be done ahead.

About the Ingredients

• acorn squash - Acorn squash is perfect for this recipe because it's easily sliced and the skin is thin and edible. Much like other orange fall and winter squash, the taste is sweet and nutty, and once cooked, the texture is smooth and almost creamy. Delicata squash is an excellent substitute if you need one.
• pecans - For this recipe, it's best to buy pecan pieces. The pecans are finely chopped for the topping, so starting with smaller pieces is easier, but whole pecans will work too. Pecans have a subtle maple flavor that is perfect with the sweetness of the squash.
• fresh sage - Sage and orange squash have always been one of those perfect culinary pairs, and it's incredibly tasty against the other flavors in this recipe. You'll find this delicious combination in my Pumpkin Risotto recipe and in my Pumpkin and Sage Pasta Sauce. If you want or need to substitute the sage, use another robust fresh herb like rosemary.
• brown sugar - There are many recipes for acorn squash with maple syrup, but I use brown sugar instead since the pecans offer the maple flavor, and it adds notes of caramel that I love.
• olive oil and butter - The olive oil is for baking the squash and holding the pecan topping together. And just a little butter goes on at the last minute to add a bit of richness. Be sure to use unsalted butter.
• ground cumin and cinnamon - The blend of the cinnamon and cumin brings an earthy flavor and warmth to the dish. Feel free to use one or the other if you prefer, but it's best to keep the same measurements listed.

How to Make Pecan-Crusted Acorn Squash

- Preheat the oven to 425°F.

- Chop the pecans as finely as possible. Recipe Tip: Ideally — for ease — this can be done in a spice grinder or mini food processor. The smaller the pieces, the easier the topping will be to apply to the squash. (See below image.)

- Mix the finely chopped/ground pecans with the brown sugar, sage, cinnamon, cumin, salt and olive oil.


- Wash, dry, and then cut the squash in half, lengthwise. Use a spoon to remove the seeds and any stringy membranes.

Recipe Tip: To make slicing the squash in half easier, you can cut about an inch off of the top and bottom of the whole squash first.

- Cut each half into approximately ½-inch slices, horizontally.

- Line a sheet pan with parchment paper and generously drizzle it with olive oil and evenly sprinkle it with salt and pepper.

- Place the squash slices on top. Then divide the pecan mixture among the slices by gently pressing it on the surface of each one, about ⅛ inch thick.

- Bake in the preheated 425°F oven for 15 minutes. Cover the sheet pan loosely with foil and bake for another 15 minutes.

- Remove the sheet pan from the oven and add a bit of the butter to the surfaces of each slice, directly on top of the topping. Place the pan back in the oven for another 5 minutes or so. When it's done, the squash should be soft, the pecan crust should be golden, and the butter should be bubbling a bit.


- While the squash is baking, lightly coat the bottom of a small sauté pan with olive oil and place it over high heat. Once the oil is very hot, add the whole sage leaves. They should crisp up within about 20 seconds or so. Sprinkle with salt, and then let them drain on a paper towel-lined plate. 



- Arrange the pecan-crusted acorn squash slices on a serving platter and garnish with the crispy sage leaves.

Variations

• While I think pecans are best for this recipe, if you aren't a fan, use walnuts or almonds.
• The brown sugar spiced pecan topping would also be fabulous with roasted sweet potato slices.
• Vegan version. Just omit the butter.
• Spicy version. Add about 1 teaspoon of chili paste to the pecan mixture.

Serving Suggestions

• Lovely for Thanksgiving, this dish would be fantastic served with my Bacon Roasted Turkey.
• Acorn squash is also delicious Roasted Chicken with Apples and Orange Roasted Chicken.
• You can also cut the squash into bite-sized pieces and mix it with brown rice or pasta and sautéed spinach for a hearty vegetarian dish.

Making it Ahead

• Up to one day ahead: You can slice the squash and make the pecan topping. Both should be stored separately in the refrigerator in tightly sealed containers.
• Up to a few hours ahead: Assemble and bake. Keep the pan at room temperature, covered with foil, until close to serving time. Then reheat the squash in a 425°F oven just until hot, about 5 to 10 minutes.

Other Delicious Thanksgiving Side Dishes

• Cornbread Stuffing
• Green Beans with Pecans
• Star Anise Carrot Purée
• Garlic Mashed Potatoes
• Ginger Mashed Sweet Potatoes
• Shaved Brussels Sprouts with Cranberries

More Must-Try Fall/Winter Squash Recipes

Full of comforting fall flavors, this will enhance any meal, and it'll be a beautiful addition to your holiday table.

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