How to Cook Acorn Squash (With Maple Sage Butter)
Cooking acorn squash isn’t difficult! Roast it in the oven until it’s caramelized and soft. Then fill your acorn squash halves with maple sage butter and toasted walnuts.
Servings: 4 halves
Equipment
- Baking dish
Ingredients
- 2 acorn squash
- ¼ cup finely chopped walnuts
- ¼ cup real maple syrup
- 4 tablespoons salted butter (1/2 stick)
- 1 handful young sage leaves the small baby leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. On a piece of foil or baking sheet, roast finely chopped walnuts for just 1-2 minutes until fragrant. Set aside.
- Cut squash in half lengthwise with a sharp knife. Scoop out the seeds. Add about ½ inch of water to a baking dish (I use a 9x13” dish). Add squash halves, cut-side up.
- Roast squash for 1 hour at 375°F. Check on the squash at around 40 minutes. Lightly tent with foil if it is browning too quickly.
- Right out of the oven so the butter melts, add butter, syrup and walnuts (1 tablespoon of each per half) to squash “bowls”. Sprinkle with baby sage leaves, salt and pepper. Serve right away with a spoon.
Video
Notes
- Keep the prepared squash (with all toppings except the sage) in the oven at 200 degrees for up to an hour, until you’re ready to serve it.
Nutrition
Serving: 1half | Calories: 289kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 98mg | Potassium: 829mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1142IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 2mg