Roasted Acorn Squash with Maple Walnut Glaze

I bought an acorn squash.

It's not in season, and I've never had acorn squash before.

Impulse buying is a gift.

I bought this strange looking gourd with no understanding of what I was going to do with it.  But, I knew I liked summer squash.  I liked spaghetti squash.  I liked butternut squash.

I had a feeling I'd like acorn squash.

Since roasting it gives it a slightly nutty and slightly sweet flavor, I decided to go with a nutty and sweet glaze to use after.  

This is a really good side for a hearty meat like pot roast or steak.  I'm sure pig-lovers out there would definitely chow down on this if paired with some pork chops, but that's just not my style.

After this, I'll be buying up a lot more acorn squash soon!

Roasted Acorn Squash with Maple Walnut Glaze

 

1 acorn squash

Olive oil for drizzling

Salt & Pepper to taste

1/4 cup melted butter

1/4 cup maple syrup

1/4 cup walnuts

 

 

Preheat oven 350F.

 

Halve the squash and scoop the seeds out.

 

Lightly drizzle oil over the cut sides of the squash and season each with salt and pepper.

 

Place halves face down and roast in oven for 30 minutes.

 

In a dry saute pan, toast walnuts over medium heat until fragrant.  Remove from heat.

 

Mix butter, syrup and walnuts in a bowl.

 

Pull squash from oven and flip halves upside down.  Drizzle the maple glaze around the inside of each half.

 

Return to oven for 10-15 minutes.