Happy March! How in the world can it be March already? Well, I sure am looking forward to the arrival Spring, but I am also still enjoying the bounty of late Winter produce. This recipe for Baked Acorn Squash with Walnuts and Maple Syrup is warm and toasty comfort food and it’s also, so beautiful to look at.
Acorn squash is not only delicious to eat but it is also super good for your body. It has a ton of immune-boosting Vitamin C. It’s high in fiber and Vitamin A, which is so good for your skin and eyes. Acorn squash is also rich in bone-boosting minerals like calcium and magnesium. So, there is a whole bunch of goodness packed in these pretty little green shells.
Cutting one open can be a little tricky because the raw flesh is tough. Use a sharp knife and place the squash on a dish towel so it won’t roll around. Cut from stem to tip on one side and then flip it over and do the same on the opposite side, this time cutting all the way through. Then you just scoop out the guts and you are ready to rock and roll. You can save the seeds and roast them just like you would pumpkin seeds.
Once the squash is prepped, place them cut side up on a baking pan lined with foil or parchment. Next, just melt some butter, and add to it a bit of salt and maple syrup. Brush that luscious combo over the cut squash and let it run down into the cavity. Then pop the squash into the oven After an hour, pull the pan from the oven. Mix the remaining butter mixture with the walnuts and divide it among the squash halves. Put the pan back in the oven and bake the squash for 10-12 more minutes. Garnish with fresh Thyme leaves and pumpkin seeds.
Then you have an amazing veggie side dish! Baked Acorn Squash with Walnuts and Maple Syrup can be served immediately or at room temp. I even like to re-heat them the next day. They make the perfect lunch or snack!
Baked Acorn Squash with Walnuts and Maple Syrup
Ingredients
- 2 acorn squash
- 2 tablespoons unsalted butter
- 2 tablespoons real maple syrup
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup pumpkin seeds
- Fresh thyme leaves
Instructions
- Preheat oven to 425 degrees and line a baking sheet with foil or parchment. Halve the squashes, then scoop out the innards.
- Melt butter and add in the maple syrup and sea salt. Stir. Brush the cut sides of the squash with the mixture, letting it form a puddle in the middle of each squash half.
- Add the walnuts to the remaining syrup mixture and set aside.
- Bake the squash 1 hour. Remove from the oven and scoop the walnut mixture evenly into each squash. Return squash to the oven and bake for 10-12 more minutes, until the flesh is just beginning to brown.
- Remove from oven and garnish with pumpkin seeds and fresh thyme leaves. Add salt and pepper to taste.
