Print
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 1x

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