Maple Butter Roasted Acorn Squash with Toasted Walnuts

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 medium acorn squash (about 2 to 2½ lb / 900 to 1,150 g total)
• 2 tbsp neutral oil (such as avocado or light olive oil)
• ¾ tsp fine sea salt, divided
• ¼ tsp freshly ground black pepper
• 3 tbsp unsalted butter
• ¼ cup pure maple syrup
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ½ tsp pure vanilla extract (optional but lovely)
• ⅓ cup chopped walnuts

Do This

• 1. Heat oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
• 2. Halve acorn squash from stem to tip, scoop out seeds, and trim a tiny slice off the rounded backs so halves sit flat.
• 3. Brush cut sides with oil, sprinkle with ½ tsp salt and pepper, and place cut side down on the pan. Roast 20 minutes.
• 4. Meanwhile, melt butter with maple syrup, cinnamon, nutmeg, ¼ tsp salt, and vanilla. Stir until smooth.
• 5. Flip squash cut side up, lightly score the flesh, and spoon maple-butter mixture over and into the cuts.
• 6. Roast 20 to 25 minutes more, basting once, until squash is very tender and caramelized at the edges.
• 7. Toast walnuts in a dry skillet 3 to 5 minutes, then scatter over squash just before serving.

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Why You’ll Love This Recipe

• It turns simple acorn squash into a cozy, maple-scented side that tastes like fall in a pan.
• The maple-butter glaze gently soaks into the squash, giving you caramelized edges and silky, spoonable centers.
• Toasted walnuts add just the right crunch and a warm, nutty contrast to the sweet-spiced glaze.
• It is mostly hands-off: perfect for holiday dinners, Sunday roasts, or any night you want something comforting with minimal effort.

Grocery List

• Produce: 2 medium acorn squash
• Dairy: Unsalted butter
• Pantry: Neutral oil (avocado, canola, or light olive oil), pure maple syrup, walnuts, ground cinnamon, ground nutmeg, pure vanilla extract, fine sea salt, black pepper

Full Ingredients

For the Roasted Acorn Squash

• 2 medium acorn squash (about 1 to 1¼ lb / 450 to 575 g each)
• 2 tbsp neutral oil (such as avocado oil, canola oil, or light olive oil)
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper

For the Maple-Butter Glaze

• 3 tbsp unsalted butter
• ¼ cup (60 ml) pure maple syrup
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg (freshly grated if possible)
• ¼ tsp fine sea salt
• ½ tsp pure vanilla extract (optional but recommended)

For the Toasted Walnut Topping

• ⅓ cup (about 35 g) walnuts, roughly chopped
• Pinch of fine sea salt (optional, to finish)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set an oven rack in the middle position and preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. If you are not lining the pan, lightly brush or spray it with oil so the squash does not stick as it caramelizes.

Step 2: Cut and seed the acorn squash

Place a clean kitchen towel under your cutting board to prevent slipping. Using a sharp, heavy chef’s knife, carefully cut each acorn squash in half from stem to tip. Rock the knife gently rather than forcing it straight down.

Use a spoon to scoop out the seeds and stringy fibers from each squash half. Discard the seeds or save them for roasting separately if you like. To help the squash halves sit flat later, slice a very thin piece off the rounded backside of each half, taking care not to cut into the cavity.

Step 3: Season and start roasting the squash

Drizzle or brush the cut sides of the squash halves with the 2 tbsp neutral oil. Sprinkle evenly with ½ tsp fine sea salt and ¼ tsp black pepper. Place the squash halves cut side down on the prepared baking sheet.

Roast for 20 minutes. This first roast softens the squash and lets the cut edges start to caramelize before they are glazed.

Step 4: Make the maple-butter mixture

While the squash begins roasting, prepare the glaze. In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), melt the 3 tbsp unsalted butter. Once melted, remove from heat and whisk in the ¼ cup maple syrup, ½ tsp cinnamon, ⅛ tsp nutmeg, ¼ tsp salt, and ½ tsp vanilla extract (if using).

Stir until the mixture is glossy and fully combined. Taste carefully (it will be hot) and adjust the seasoning if needed, adding a tiny pinch more salt if you prefer a stronger sweet-salty contrast.

Step 5: Flip, score, and glaze the squash

After the first 20 minutes of roasting, remove the baking sheet from the oven. Using tongs or a spatula, carefully flip each squash half so it is cut side up.

With a sharp paring knife, lightly score the flesh of each squash half in a shallow crosshatch pattern, being careful not to cut through the skin. This helps the maple-butter soak in. Spoon the warm maple-butter mixture evenly over the squash halves, dividing it among all four pieces and letting it run into the scored lines and cavities.

Return the pan to the oven and roast for another 20 to 25 minutes, basting once halfway through by spooning the pooled glaze over the tops. The squash is done when a fork slides through the thickest part with no resistance and the edges are browned and caramelized.

Step 6: Toast the walnuts

While the glazed squash finishes roasting, toast the walnuts. Place a small, dry skillet over medium heat. Add the ⅓ cup chopped walnuts in an even layer. Cook, stirring or shaking the pan frequently, until the walnuts smell nutty and are lightly browned in spots, about 3 to 5 minutes.

Watch closely, as nuts can go from toasty to burnt quickly. Immediately transfer the walnuts to a small plate to stop the cooking. If desired, sprinkle them with a tiny pinch of salt while still warm.

Step 7: Finish and serve

Once the squash is very tender and deeply glazed, remove the baking sheet from the oven. Spoon any remaining maple-butter from the pan over the squash halves. Scatter the toasted walnuts evenly over the tops.

Let the squash rest for 5 minutes so the hot glaze thickens slightly. Serve warm, straight from the baking sheet or transferred to a warmed serving platter. Offer spoons or forks for scooping the soft, maple-scented squash from its skin, making sure each serving gets some of the buttery glaze and crunchy walnuts.

Pro Tips

• Choose the right squash: Look for acorn squash that feel heavy for their size with deep green skin and a firm exterior. Avoid squash with soft spots or large blemishes.
• Stabilize for safe cutting: If cutting whole squash feels tricky, microwave each one for 2 to 3 minutes first to slightly soften the skin, then cut carefully.
• Do not rush the roasting: Acorn squash should be exceedingly tender, not just “fork-tender.” When in doubt, give it an extra 5 minutes for silkier texture and deeper caramelization.
• Use real maple syrup: Pure maple syrup makes a big difference in flavor. Avoid pancake syrups with added flavors or corn syrup.
• Toast walnuts fresh: Toasting the walnuts right before serving keeps them crisp and brings out their natural sweetness, balancing the maple glaze.

Variations

• Brown butter twist: Brown the butter in a small saucepan until golden and nutty before adding the maple syrup and spices. This adds a deeper, toasty flavor.
• Herb and spice version: Add ½ tsp dried thyme or a few fresh thyme sprigs to the pan while roasting, and a pinch of cayenne or smoked paprika to the maple-butter for a subtle heat.
• Pecan or hazelnut swap: Replace walnuts with chopped pecans or hazelnuts. Pecans lean sweeter and softer; hazelnuts bring a stronger, toasty crunch.

Storage & Make-Ahead

Cool leftover squash halves completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until warmed through and the glaze is bubbling. If the walnuts are already on top, loosely tent with foil to prevent over-browning. For partial make-ahead, roast the squash through the first 20-minute phase earlier in the day, then glaze and finish roasting just before serving. Toast the walnuts up to 2 days in advance and store them in an airtight container at room temperature.

Nutrition (per serving)

Approximate values per serving (1 glazed squash half with walnuts): about 320 calories, 43 g carbohydrates, 19 g fat, 5 g protein, 5 g fiber, and 20 g sugars. Values will vary slightly based on the exact size of the squash and specific ingredients used.