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!
Prep: 15 minCook: 40 minTotal: 55 min
Servings: serves 4
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
- Preheat oven to 350F.
- Cut the stem end off the acorn squash. This just makes it easier to cut up down the line.
- Cut the squash in half lengthwise.
- 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 the cut squash 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.
- When the squash is done roasting, transfer the wedges to the serving dish and top the sweetened pecans, and thyme leaves.
Find it online: https://thetoastedpinenut.com/sweet-cinnamon-pecan-acorn-squash/