Return to Content

Maple Walnut Acorn Squash

by in Nov 2008
Maple Walnut Acorn Squash
2 votes, 4.50 avg. rating (86% score)
Print Friendly

Total Time: 30

Yield: 8 servings

Roast the veggies for this Maple Walnut Acorn Squash recipe ahead of time, then finish under the broiler while the turkey rests before slicing.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Maple-Walnut Acorn Squash
Photo/Art by Keller + Keller

Ingredients:

  • 2 acorn squash, quartered, seeds removed
  • 3 tablespoons vegetable oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons maple syrup
  • 3 tablespoons chopped walnuts

Instructions:

Preheat oven to 400°. Place squash, skin side down, on a rimmed baking sheet lined with foil. Drizzle with oil; season with salt and pepper to taste. Roast until tender, about 30 minutes.
In a small saucepan, melt butter and maple syrup. Turn oven to broil. Brush squashes with butter mixture and place a few walnuts on top. Place under broiler until deeply browned, about 2 minutes.

Updated Thursday, October 23rd, 2008
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111