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Roasted Acorn Squash and Pecans


Roasted Acorn Squash and Pecans

Sarah Kate Johnson

Squash and pecans are a natural autumnal pair.

Get roasty and toasty! Pecans make delicious desserts, but they’re just as good in savory sides. Any winter squash works well here, but because acorn squash doesn’t have to be peeled, it makes such pretty half moons. We serve it with a drizzle of honey from our farm, and a hefty handful of toasted pecans. Use this recipe for an easy weeknight side, or a festive addition to Thanksgiving!


·      1 acorn squash

·      1/4 cup pecans

·      2 tbsp olive oil

·      1/2 tsp paprika

·      1 tbsp honey

·      Kosher salt and ground pepper to taste

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Place racks on lower and middle thirds of the oven, preheat to 425 F. Slice the top off the squash and scoop out the insides, like a pumpkin. Slice the whole squash down the middle, and slice the halves into half moon pieces, around a 1/2 inch thick. Place in single layer on a rimmed baking sheet and toss with olive oil, paprika, thyme, salt & pepper. Roast squash on middle rack for 25-30 minutes, rotating once. Place pecans on rimmed baking sheet on lower rack, and toast for around 4 minutes, or until fragrant. Serve with drizzled honey and toasted pecans.