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Roasted acorn squash recipe maple syrup how to#
Roasted acorn squash recipe maple syrup skin#
Roasted acorn squash recipe maple syrup plus#

Drizzle with 2 Tablespoons of Bourbon Maple Syrup. Sprinkle the squash and pears with 1/4 cup of brown sugar. Sprinkle squash with 1/2 teaspoons crushed rosemary, thyme, and ¼ teaspoon of ground sage.Īdd sliced pears, again in a single layer, onto the baking sheet. Sprinkle Acorn squash with salt and pepper to taste.

They can slightly overlap, but never in layers. TIP: Whenever “roasting” vegetables on a baking sheet in the oven it is important they be in a single layer and stacked on top of each other. Preparing the Squash and Pears for Roastingĭrizzle 1-2 Tablespoons of Olive Oil over the squash! Gently toss to coat.

Roasted acorn squash recipe maple syrup plus#

1/2 Cup Chopped Pecans, plus extra for garnish.

3 Tablespoons Bourbon Maple Syrup or Maple Syrup.

Crushed Rosemary, Thyme & Sage (There’s a song in there somewhere).

Ingredients you’ll need for Roasted Acorn Squash Instantly I was slicing two pears and adding them to my baking sheet to roast along side my sliced acorn squash! The results were AMAZING! This dish is a stunning, and tasty, presentation! Perfect for your Holiday Dinner parties and meals. As I was preparing the recipe I happened to glance over at my fruit basket and noticed a couple of ripe pears. Not as creamy as butternut, but a tad sweeter! The contrast of the green and deep orange is stunning when stuffed, or roasted and plated, as in this dish.įor several months I had been tossing around the idea of a Roasted Acorn Squash recipe for the Holidays with a drizzle of Crown Bourbon Maple Syrup. They are sweet, creamy, and slightly nutty. Acorn Squash is a personal favorite of mine. Butternut, Banana, and Acorn! Just to mention a few.

This recipe would also be delicious with pecans in place of walnuts.Fall brings the Garden Harvest…and with it a variety of Winter Squash.

You can use dried rosemary if you don't have fresh.

You can use a food processor to finely chop the walnuts and rosemary for the walnut topping if you prefer.

Lining the baking sheet with parchment paper makes cleanup much easier.

Sprinkle walnut mixture over the roasted squash and return to the oven for an additional 10 minutes.

While the squash is in the oven, finely chop walnuts and rosemary.

Roasted acorn squash recipe maple syrup skin#

Spread the squash with skin sides down on a baking sheet lined with parchment.

In a large bowl, toss the squash wedges with maple syrup, olive oil, rosemary and salt.

Roasted acorn squash recipe maple syrup how to#

How To Make Maple Rosemary Roasted Acorn Squash Cut into wedges along the natural grooves that run vertically around the outside of the squash.Turn the squash and cut it in half vertically.

The stem is very hard, so cutting it off will mean you don't have to cut through it! With a sharp knife, cut off the top and bottom ¼ inch of the acorn squash.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 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. Veggies have never tasted so good! Why You'll Love This Maple Rosemary Roasted Acorn Squash 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. 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. It's perfect for holiday dinners and weeknights alike! (gluten-free, vegan)Īcorn squash is easily one of the most underrated fall and winter veggies. This sweet and savory maple rosemary roasted acorn squash with crunchy walnut rosemary topping is the most delicious fall and winter side dish.