Ingredients:

  • 2 medium acorn squash (approx. 1 lb / 450g each), halved and seeded
  • 2 tbsp melted unsalted butter
  • 1 tbsp avocado oil or olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup 100% pure maple syrup
  • 2 tbsp packed light brown sugar
  • 2 tbsp melted unsalted butter
  • 1/2 cup pecans, roughly chopped
  • 1 tsp fresh rosemary, finely minced

Instructions:

  1. Slice the acorn squash in half lengthwise and slice a thin sliver off the bottom of each half to create a flat base.
  2. Scoop out the seeds and stringy fibers with a spoon.
  3. Brush the interiors of the squash with the combined melted butter (2 tbsp) and oil, then season with salt and pepper.
  4. Place squash cut-side up on a parchment-lined sheet and roast at 400°F (200°C) for 25–30 minutes until the flesh is tender.
  5. In a small bowl, whisk together maple syrup, brown sugar, and the remaining 2 tbsp of melted butter until the sugar is dissolved.
  6. Remove the squash from the oven and brush the maple mixture over the tops, allowing some to pool in the center.
  7. Evenly press the chopped pecans and minced rosemary into the glaze.
  8. Return to the oven and roast for the final 10 minutes until the glaze is caramelized and pecans are toasted.