1-Start by preheating your oven to 400°F, a temperature that helps bring out the natural sweetness of the acorn squash while creating a nice caramelized edge. This straightforward process blends the earthy flavor of acorn squash with sweet maple syrup and crunchy pecans, making it a great side for roasted meats or a vegetarian meal.

2-First, cut each acorn squash in half along its ridged pole and remove the seeds and pulp. Pierce the flesh several times with a fork but don’t go all the way through, then sprinkle with 1/2 teaspoon salt. Place the halves cut side down on a rimmed baking pan with 2 to 3 tablespoons of water to generate steam, and bake for 20 to 25 minutes until they become fork tender. If you’re looking for more vegetable-based grilling ideas, check out this grilled vegetable recipe for inspiration.

3-Once partially cooked, add a pat of butter into each cavity, drizzle with 1 tablespoon of maple syrup, add a splash of vanilla extract, and sprinkle with cinnamon. Arrange the toasted pecans around the squash on the pan, then return everything to the oven for 5 to 7 minutes to melt the butter and toast the pecans further. Finally, season the squash with the remaining salt and top with chopped pecans before serving warm. This method ensures the skin softens and can be eaten if you like, and you can even roast the seeds like pumpkin seeds for an extra treat.