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Roasted Maple + Walnut Acorn Squash

by evh on October 12, 2015

Roasted Maple + Walnut Acorn Squash |LocalSavour.com

Roasted Maple + Walnut Acorn Squash ~ I thought I was ready for fall. No, really I thought I was ready for the new season that’s filled with a cornucopia of autumn-y produce. Well … while we have been on our fall break for the last two weeks it wasn’t until after a visit to the midwest that I can now honestly say … I AM ready for fall. Our trip had almost perfectly sunny weather complete with long days sitting on a hammock by the lake watching the leaves change color while sipping on hot tea. During this trip we were able to go on an apple picking adventure with the kiddos –– I don’t think I’ve ever eaten so many apples in one day but oh-my-goodness the belly ache after was worth it. On the way back we stopped at a local farm stand and picked up some butternut and acorn squash and brought it home to roast. I adore winter squashes simply roasted and served as a side dish or on top of a salad or main course. Cut the top off of the acorn squash to get a nice flat surface. Lay it flat side down then cut straight down in half remove the seeds, slice into wedges then saturate with the maple walnut glaze and let the roasting begin. Let the warm and delicious smells fill the house –– this is fall. Upon our return home we came back to almost 100 degree weather and while this isn’t a midwestern cozy-up-with-a-sweater, cool-air feeling, the warmth was a welcomed reminder that I do love Texas. 

Roasted Maple + Walnut Acorn Squash |LocalSavour.com

mmmmm … smells like fall on a plate.

Roasted Maple + Walnut Acorn Squash |LocalSavour.com

Once tender, remove from the oven and simply lift the easy-to-remove peel and dig in.

Roasted Maple + Walnut Acorn Squash
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Servings Prep Time
4 -6 servings 10 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
35-45 minutes
Roasted Maple + Walnut Acorn Squash
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
35-45 minutes
Ingredients
  • 1 large acorn squash
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons walnut oil
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup walnuts chopped
Servings: -6 servings
Units:
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with tin foil and set aside. Cut the top off of the acorn squash to get a nice flat surface. Lay it flat side down then cut straight down in half remove the seeds, slice into wedges.
  2. Place maple syrup, walnut oil, sage, salt, cinnamon, and nutmeg into a small bowl and whisk together well. Brush each side of the acorn wedges with the maple mixture and spread out evenly onto prepared cookie sheet. Once all are coated place into the oven for 35-45 minutes or until fork tender.
  3. Once tender, remove from the oven and gently lift off the peel of each wedge. Top with chopped walnuts and serve.
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