"Cooking acorn squash isn’t difficult! Roast it in the oven until it’s caramelized and soft. Then fill your acorn squash halves with maple sage butter and toasted walnuts. Once you know how to cook acorn squash, I bet it will be your new favorite fall appetizer or side dish!"
Roasted Acorn Squash (With Maple Sage Butter)
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A Note from Feedfeed
Roasted acorn squash, sage, walnuts, maple syrup- Is this giving you Thanksgiving inspiration? Or how about a side dish for a fall dinner party? Either way, you can't go wrong with the combination of these flavors.
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- Recipe Card
Prep time 5mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 2 acorn squash
- 1/4 cup finely chopped walnuts
- 1/4 cup real maple syrup
- 4 tablespoons salted butter
- 1 handful of young sage leaves (small baby leaves)
- Salt & pepper, to taste
Method
Step 1
Preheat oven to 375°F. On a piece of foil or baking sheet, roast finely chopped walnuts for just 1-2 minutes until fragrant. Set aside.
Step 2
Cut squash in half lengthwise with a sharp knife. Scoop out the seeds. Add about ½ inch of water to a baking dish (I use a 9×13” dish). Add squash halves, cut-side up.
Step 3
Roast squash for 1 hour at 375°F. Check on the squash at around 40 minutes. Lightly tent with foil if it is browning too quickly.
Step 4
Right out of the oven so the butter melts, add butter, syrup and walnuts (1 tablespoon of each per half) to squash “bowls”. Sprinkle with baby sage leaves, salt and pepper. Serve right away with a spoon.