AuthorLauren Timmerman, MS, RDNCategoryDifficultyBeginner

Acorn squash is one of my favorite fall vegetables. It's easy to prepare, and is sweet and mild which allows it to pair well with many cold-weather dishes. For an additional topping, crumble some roasted pecans to add an extra crunch!

Is acorn squash healthy? It sure is! It's a great source of fiber and B-vitamins. The fiber found in acorn squash can help lower your cholesterol, and can slow digestion which can help you stay fuller longer. The B-vitamins support a healthy metabolism and help your body process energy more efficiently. So enjoy this sweet treat while it's in season!

Yields4 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Ingredients
 2 acorn squash
 2 tbsp maple syrup
 2 tsp cinnamon
 2 tbsp walnut oil
 freshly ground nutmeg
 ground walnuts
 roasted pecans, optional

Directions
1

Preheat the oven to 350°F. Prepare a baking sheet with parchment paper. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut the squash in half, and scoop out the seeds and membranes.

2

Then prepare a baking sheet with foil. Stir the maple syrup, cinnamon, and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. 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. Remove from the heat. Serve hot or warm.

Nutrition Facts per serving: Calories 190, Total Fat 7g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 30g, Dietary Fiber 3g, Sugar 6g, Protein 2g

Ingredients

Ingredients
 2 acorn squash
 2 tbsp maple syrup
 2 tsp cinnamon
 2 tbsp walnut oil
 freshly ground nutmeg
 ground walnuts
 roasted pecans, optional

Directions

Directions
1

Preheat the oven to 350°F. Prepare a baking sheet with parchment paper. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut the squash in half, and scoop out the seeds and membranes.

2

Then prepare a baking sheet with foil. Stir the maple syrup, cinnamon, and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. 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. Remove from the heat. Serve hot or warm.

Baked Acorn Squash with Walnut Oil and Maple Syrup

Baked Acorn Squash with Walnut Oil and Maple Syrup

AuthorLauren Timmerman, MS, RDNCategoryDifficultyBeginner

Acorn squash is one of my favorite fall vegetables. It's easy to prepare, and is sweet and mild which allows it to pair well with many cold-weather dishes. For an additional topping, crumble some roasted pecans to add an extra crunch!

Is acorn squash healthy? It sure is! It's a great source of fiber and B-vitamins. The fiber found in acorn squash can help lower your cholesterol, and can slow digestion which can help you stay fuller longer. The B-vitamins support a healthy metabolism and help your body process energy more efficiently. So enjoy this sweet treat while it's in season!

Yields4 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Ingredients
 2 acorn squash
 2 tbsp maple syrup
 2 tsp cinnamon
 2 tbsp walnut oil
 freshly ground nutmeg
 ground walnuts
 roasted pecans, optional

Directions
1

Preheat the oven to 350°F. Prepare a baking sheet with parchment paper. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut the squash in half, and scoop out the seeds and membranes.

2

Then prepare a baking sheet with foil. Stir the maple syrup, cinnamon, and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. 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. Remove from the heat. Serve hot or warm.

Nutrition Facts per serving: Calories 190, Total Fat 7g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 30g, Dietary Fiber 3g, Sugar 6g, Protein 2g

Ingredients

Ingredients
 2 acorn squash
 2 tbsp maple syrup
 2 tsp cinnamon
 2 tbsp walnut oil
 freshly ground nutmeg
 ground walnuts
 roasted pecans, optional

Directions

Directions
1

Preheat the oven to 350°F. Prepare a baking sheet with parchment paper. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut the squash in half, and scoop out the seeds and membranes.

2

Then prepare a baking sheet with foil. Stir the maple syrup, cinnamon, and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. 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. Remove from the heat. Serve hot or warm.

Baked Acorn Squash with Walnut Oil and Maple Syrup
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