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)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: side dish
1x 2x 3x Ingredients
For the squash:
1 large (or 2 small) acorn squash
2 tbsp maple syrup
1 tbsp olive oil
2 tsp fresh rosemary
1/4 tsp salt
For walnut topping:
1/4 cup walnuts
1 tsp fresh rosemary
1/4 tsp salt
1 tsp maple syrup
Heat oven to 400°F.
Cut squash in half vertically and scoop out seeds. Cut into 1 inch wedges along the natural grooves of the squash. Finely chop rosemary.
In a large bowl, toss squash wedges with maple syrup, olive oil, rosemary and salt. Spread skin side down on a baking sheet lined with parchment.
Roast 15 minutes.
Finely chop walnuts and rosemary. Mix with salt and maple syrup.
Sprinkle walnut mixture over roasted squash and return to the oven. Roast an additional 10 minutes. Remove from oven and serve warm.
Cut the top 1/4 inch of the squash (the stem side) off before cutting in half so that you don’t have to cut through the hard stem. You can use a spoon to scoop out the seeds.
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.
Keywords: maple rosemary roasted squash, roasted acorn squash with walnuts, roasted acorn squash with rosemary and maple syrup