Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.
Ingredients
- 2 acorn squash
- 2 tablespoons maple syrup
- 2 tablespoons walnut oil
- Freshly ground nutmeg
- Ground walnuts
- Nutritional Information
Nutritional analysis per serving (4 servings)
174 calories; 7 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes four large servings or eight medium servings
Preparation
- Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
- Cover a baking sheet with foil. Stir the maple syrup 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.
- Advance preparation: This can sit for an hour or so after it’s done. Cover with foil. Martha Rose Shulman can be reached at martha-rose-shulman.com.
About 1 hour
Dining and Cooking