Prep time: 20 minutes

Cook time: 40 minutes


  • 4 medium acorn squash
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1/2 cup chopped pecans
  • Salt
  • Pepper
  • Cinnamon



  1. Preheat oven to 400 degrees.
  2. Rinse acorn squash then cut the squash in half and remove seeds.  After you remove seeds, place acorn squash cut-sides down and slice into 3/4-inch-thick half-moons across ridges.
  3. In a large bowl, whisk together the olive oil, vinegar, and maple syrup. Reserve half.
  4.  Add squash to the remaining balsamic mixture and toss to coat. Arrange squash on the baking sheets in a single layer. Season squash with salt,  pepper, and cinnamon.
  5. Roast 15 minutes Turn squash slices over, roast another 15-25 minutes, until tender. During the last 5 minutes of cook time, sprinkle the pecans over squash to toast. To serve drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.