Sweet Cinnamon Pecan Acorn Squash

Every month in autumn I buy an acorn squash. It’s autumn and it feels like an acorn squash should be on my menu weekly, no? But, the acorn squash just sits in my little basket on my counter and looks adorable.

While it does make for the perfect autumn decor, once you actually decide to cut into it and cook it up, I am forever reminded that procrastination of cooking up my acorn squash is a big mistake. It’s so sweet and hearty and really makes for an amazing side.

So something crazy delicious happened. This weekend we were cooking up a storm. We carved up all our Halloween pumpkins, roasted them, roasted the seeds, made some puree, then made pies, then made whip cream to go on top of the pies.

I dipped some of these Sweet Cinnamon Pecan Acorn Squash wedges into the homemade whip cream and it was kind of amazing. So, I don’t want to blow your mind tooo much on this Monday, but not only can this recipe be an amazing side for your Thanksgiving table AS IS, but you can also put them in a bowl with a scoop of ice cream, some homemade whip, and a caramel drizzle. It’s autumn amazingness, completely unexpected and really delicious.

So let’s talk acorn squash SKIN for a minute. Personally, I like to leave mine on. You can peel it off pre-roasting if you wish, but once you roast it, it’s easy to chew and digest so it’s totally ok to leave on.

So let’s make some Sweet Cinnamon Pecan Acorn Squash!

First, cut the end with the stem off the acorn squash. This just makes it easier to cut up down the line. Cut the squash in half lengthwise. Then, use a spoon to scoop out the seeds.

Turn the squash so the flat side is on the cutting board. Cut the squash into 1/2 inch wide wedges or pieces. Place them in a large bowl along with the coconut oil, coconut sugar, cinnamon, and sea salt. Toss until the acorn squash wedges are completely coated.

Place the squash on a baking sheet lined with parchment paper so they are in a single layer. Roast for 40 minutes.

In a separate bowl, mix together the pecans, cinnamon, and agave nectar.

Transfer the squash to the serving dish and top the sweetened pecans, and thyme leaves.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Sweet Cinnamon Pecan Acorn Squash

Make these Sweet Cinnamon Pecan Acorn Squash wedges for your Thanksgiving table! Everyone will love this festive vegan and gluten free side dish!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 1 reviews

Prep: 15 minCook: 40 minTotal: 55 min

Print recipe Rate recipe Pin Save recipe

Servings: serves 4 1x

1x2x3x

Ingredients

Wedges:

• 1 acorn squash
• 2 tablespoons refined coconut oil
• 1 tablespoon coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt

Toppings:

• 1 cup chopped pecans
• 1 tablespoon agave nectar (honey or maple syrup works)
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 350F.
2. Cut the stem end off the acorn squash. This just makes it easier to cut up down the line.
3. Cut the squash in half lengthwise.
4. Use a spoon to scoop out the seeds.
5. Turn the squash so the flat side is on the cutting board.
6. Cut the squash into 1/2 inch wide wedges or pieces.
7. Place the cut squash in a large bowl along with the coconut oil, coconut sugar, cinnamon, and sea salt.
8. Toss until the acorn squash wedges are completely coated.
9. Place the squash on a baking sheet lined with parchment paper so they are in a single layer.
10. Roast for 40 minutes.
11. In a separate bowl, mix together the pecans, cinnamon, and agave nectar.
12. When the squash is done roasting, transfer the wedges to the serving dish and top the sweetened pecans, and thyme leaves.

© The Toasted Pine Nut

Enjoy!! xo