Honey-Pecan Acorn Squash
A sweet and savory Thanksgiving side dish
Ingredients
- 2 medium acorn squash about 3 lbs.
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- Honey-pecan glaze recipe below
Honey-pecan glaze
- 1 cup honey
- 1/2 cup coarsely chopped roasted pecans
- 1 tsp. brown sugar
- 4 oz. unsalted butter
- 1 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt
Instructions
Honey-Pecan Acorn Squash
- Pre-heat oven to 375 degrees.
- Slice squash in half lengthwise and scoop out the seeds. Cut into 8 slices.
- On a large sheet pan, toss sliced acorn squash with olive oil, salt and black pepper.
- Place flesh side down and roast for 30 minutes, then flip to other side and roast another 30 minutes. Once squash is browned and fork-tender remove from oven.
- Glaze acorn squash immediately.
Honey-Pecan Glaze
- In a medium-sized saucepan, add honey, brown sugar, and Worcestershire sauce and bring to a boil.
- Reduce heat to low and add butter, chopped pecans, and salt, whisking until butter melts completely and thickens the glaze.
- Remove from heat immediately and pour glaze over roasted acorn squash.