Maple Roasted Acorn Squash with Walnuts

December 5, 2011  •  Vegetables

Don’t be confused by this post – it may seem like a Thanksgiving side dish, and indeed we did serve this on Thanksgiving, but winter squash is not just for Thanksgiving. Why, it’s for all winter long – just like the name says! I’ll admit, I don’t love winter squash, so I’m always looking for ways to make the flavor more exciting. This one is a no-brainer.After you cut it in half and scoop out the seeds, slice into 1 inch thick pieces that you lay flat on a foil lined baking sheet. Drizzle the whole thing with extra virgin olive oil (or melted butter) and some high quality maple syrup. Sprinkle with salt and pepper and roast until tender. Serve with more maple syrup and a sprinkle of chopped walnuts. Enjoy!


2 Comments  •  Comments Feed

  1. Olivia says:

    Beautiful image (can you say Pintrest?). There’s just something about winter squash and walnuts that is so deliciously earthy. I also love using roasted walnut oil in lieu of butter – it keeps the squash nice and moist with some toasty flavor.

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