Sweet and Spiced Roasted Acorn Squash with Cranberries and Pecans

• 2 medium acorn squash (about 2 lbs total)
• 3 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup dried cranberries (unsweetened or lightly sweetened)
• ½ cup pecan halves, toasted
• 1 tablespoon unsalted butter, melted
• 1 teaspoon fresh thyme leaves (optional)
• 1 teaspoon lemon zest (optional)
• 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Wash the acorn squash thoroughly. Cut each squash in half vertically and scoop out the seeds. Slice each half into ½-inch thick slices (about 10-12 slices per squash).
3. In a large bowl, whisk together the maple syrup, olive oil, melted butter, ground cinnamon, nutmeg, salt, and black pepper until well combined.
4. Add the squash slices to the bowl and toss gently to coat all pieces evenly with the maple-spice glaze.
5. Arrange the glazed squash slices in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through for even caramelization.
6. Remove the baking sheet from the oven and sprinkle the dried cranberries and toasted pecans evenly over the squash slices. Return to oven and roast for an additional 10-15 minutes, until the squash is tender and starting to brown, and the cranberries have softened slightly.
7. Optional: Once out of the oven, sprinkle fresh thyme leaves and lemon zest over the squash for extra brightness and aroma.
8. Transfer the roasted squash to a serving platter, garnish with freshly chopped parsley, and serve warm for a festive holiday side dish.

Chef tips

• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, checking often to prevent burning.
• Acorn squash can be swapped for delicata or kabocha squash if desired; adjust roasting time accordingly since sizes and textures vary.
• For a vegan dish, omit the butter or substitute with a plant-based butter alternative.
• Use fresh herbs like thyme or rosemary to complement the flavors, but avoid overpowering the natural sweetness of the dish.