Baked Acorn Squash With Walnut Oil and Maple Syrup – a delicious recipe with acorn, maple syrup, walnut oil, Freshly ground nutmeg, Ground walnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350 degrees.
2
Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half.
3
Cut in half, and scoop out the seeds and membranes.
4
Cover a baking sheet with foil.
5
Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash.
6
Sprinkle with a very small amount of ground nutmeg.
7
Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup.
8
When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty.
9
Remove from the heat.
10
Serve hot or warm.
112
kcal
Calories
5
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 acorn squash, 2 tablespoons maple syrup, 2 tablespoons walnut oil, Freshly ground nutmeg, and more.
Yes, Baked Acorn Squash With Walnut Oil and Maple Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
