Simple Cooking: Acorn Squash and Pecans with Brown Sugar

By Caitlin Klein in Food on Nov 23, 2011 7:00PM

Oh crap. You're supposed to bring a side dish to Thanksgiving tomorrow, aren't you? Here is a very simple and very seasonal recipe for roasted squash, pecans, and brown sugar. This side dish is a perfect accompaniment for turkey day, because it has only three ingredients, it's easy, it travels well, and everyone will be impressed with your use of fall flavors.

Chicagoist’s Acorn Squash and Pecans with Brown Sugar (Serves 4)

Preheat the oven to 375. Chop the acorn squash into 1 inch chunks - you’ll have to scoop out the seeds and the guts. Be sure to cut off the green skin.

Roast the acorn squash on a greased baking sheet for 30 minutes, or until the sides are brown and caramelized. On a separate sheet, roast the pecans for 7-10 of the minutes, checking often to make sure they don’t burn.

In a serving dish, combine the pecans and acorn squash. Sprinkle brown sugar over the top.

If you’re traveling, cover with foil to keep your squash warm, or re-warm for a few minutes in the oven when you arrive at your destination.

Need other ideas for Thanksgiving dishes to contribute? Here's a look back at a few of our favorites:

Goat Cheese Biscuits
Toasted Cinnamon Nuts
Roasted Brussels Sprouts with Parmesan and Bacon
Spiced Pumpkin Bread