By The Toasted Pine Nut
Sweet Cinnamon Pecan Acorn Squash
12 steps
Prep:15minCook:40min
Make these Sweet Cinnamon Pecan Acorn Squash wedges for your Thanksgiving table! Everyone will love this festive vegan and gluten free side dish!
Updated at: Thu, 21 Nov 2024 10:14:42 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
8
Low
Nutrition per serving
Calories309.5 kcal (15%)
Total Fat27.1 g (39%)
Carbs18.3 g (7%)
Sugars6.9 g (8%)
Protein3.1 g (6%)
Sodium185.5 mg (9%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Cut the stem end off the acorn squash. This just makes it easier to cut up down the line.
Step 3
Cut the squash in half lengthwise.
Step 4
Use a spoon to scoop out the seeds.
Step 5
Turn the squash so the flat side is on the cutting board.
Step 6
Cut the squash into 1/2 inch wide wedges or pieces.
Step 7
Place the cut squash in a large bowl along with the coconut oil, coconut sugar, cinnamon, and sea salt.
Step 8
Toss until the acorn squash wedges are completely coated.
Step 9
Place the squash on a baking sheet lined with parchment paper so they are in a single layer.
Step 10
Roast for 40 minutes.
Step 11
In a separate bowl, mix together the pecans, cinnamon, and agave nectar.
Step 12
When the squash is done roasting, transfer the wedges to the serving dish and top the sweetened pecans, and thyme leaves.
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