Go Back

Honey-Pecan Acorn Squash

A sweet and savory Thanksgiving side dish
Course: Side Dish
Cuisine: American
Keyword: Honey-Pecan Roasted Acorn Squash
Author: Chef David Rose


  • 2 medium acorn squash about 3 lbs.
  • 4 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • Honey-pecan glaze recipe below

Honey-pecan glaze

  • 1 cup honey
  • 1/2 cup coarsely chopped roasted pecans
  • 1 tsp. brown sugar
  • 4 oz. unsalted butter
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt


Honey-Pecan Acorn Squash

  • Pre-heat oven to 375 degrees.
  • Slice squash in half lengthwise and scoop out the seeds. Cut into 8 slices.
  • On a large sheet pan, toss sliced acorn squash with olive oil, salt and black pepper.
  • Place flesh side down and roast for 30 minutes, then flip to other side and roast another 30 minutes. Once squash is browned and fork-tender remove from oven.
  • Glaze acorn squash immediately.

Honey-Pecan Glaze

  • In a medium-sized saucepan, add honey, brown sugar, and Worcestershire sauce and bring to a boil.
  • Reduce heat to low and add butter, chopped pecans, and salt, whisking until butter melts completely and thickens the glaze.
  • Remove from heat immediately and pour glaze over roasted acorn squash.