Ingredients:

  • 2 medium acorn squash
  • 1/4 cup pure maple syrup
  • 3 tablespoons unsalted butter, melted (or coconut oil)
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pecan halves, roughly chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully wash the exterior of the squash. Using a sharp knife, cut each squash in half lengthwise, from stem to base.
  3. Use a spoon to scoop out the seeds and stringy bits from the centre of each half.
  4. In a small bowl, whisk together the melted butter, maple syrup, orange juice, cinnamon, nutmeg, salt, and pepper until fully emulsified to create the glaze.
  5. Place the squash halves cut-side up on the prepared baking sheet. Brush half of the maple glaze evenly over the flesh of all four squash halves.
  6. Place the squash cut-side down on the baking sheet. Roast for 25–30 minutes until the flesh begins to soften.
  7. Remove the pan from the oven. Flip the squash halves so they are cut-side up. Brush liberally with the remaining glaze. Sprinkle the chopped pecans over the exposed flesh.
  8. Return to the oven for another 15–20 minutes, or until the squash flesh is completely tender when pierced with a fork and the edges of the glaze are bubbling and slightly caramelised.
  9. Serve immediately, drizzling any pan juices left on the tray over the top.