Maple Rosemary Roasted Acorn Squash

This sweet and savory maple rosemary roasted acorn squash with crunchy walnut rosemary topping is the most delicious fall and winter side dish. It's perfect for holiday dinners and weeknights alike! (gluten-free, vegan)

Acorn squash is easily one of the most underrated fall and winter veggies. Its natural sweetness is brought out beautifully by roasting it in the oven, and it often needs nothing more than olive oil and salt to be buttery and delicious. BUT if you want a truly special way to serve up acorn squash, add a little maple syrup, fresh rosemary, and a candied walnut topping. Veggies have never tasted so good!

Why You'll Love This Maple Rosemary Roasted Acorn Squash

The flavor of pure maple syrup perfectly enhances the natural sweetness of acorn squash and helps to caramelize the edges as the squash roasts in the oven, while a generous sprinkle of sea salt and fresh rosemary add a nice savory contrast. But the real icing on the cake is the walnut topping! Maple syrup and rosemary coat finely chopped walnuts that turn into a crunchy, candied topping that take this acorn squash to the next level! It's a delicious side dish elegant enough for your holiday table, but easy enough for weeknight dinners!

How To Cut an Acorn Squash

1. With a sharp knife, cut off the top and bottom ¼ inch of the acorn squash. The stem is very hard, so cutting it off will mean you don't have to cut through it!
2. Turn the squash and cut it in half vertically.
3. Use a spoon to scoop out the seeds.
4. Cut into wedges along the natural grooves that run vertically around the outside of the squash.

How To Make Maple Rosemary Roasted Acorn Squash

1. Cut squash into wedges (see above). Finely chop the rosemary.
2. In a large bowl, toss the squash wedges with maple syrup, olive oil, rosemary and salt. Spread the squash with skin sides down on a baking sheet lined with parchment.
3. Roast at 400°F for 15 minutes.
4. While the squash is in the oven, finely chop walnuts and rosemary. Mix with salt and maple syrup. 
5. Sprinkle walnut mixture over the roasted squash and return to the oven for an additional 10 minutes.

Tips and Recipe Variations

• Lining the baking sheet with parchment paper makes cleanup much easier. 
• You can use a food processor to finely chop the walnuts and rosemary for the walnut topping if you prefer.
• You can use dried rosemary if you don't have fresh.
• This recipe would also be delicious with pecans in place of walnuts.

More Winter Squash Recipes You'll Love

• Maple Mustard Roasted Butternut Squash with Pecans and Goat Cheese
• Autumn Quinoa Roasted Acorn Squash
• Honey Roasted Acorn Squash Breakfast Bowls
• Butternut Squash Tart with Gingersnap Crust
• Wild Rice Delicata Squash Kale Salad

Did you make this recipe? Please leave a star rating in the comments!

Print