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Side Dishes

Baked Acorn Squash With Roasted Walnut Oil and Maple Syrup

2 acorn squash
2 tablespoons maple syrup (We sell Innisfil Creek Honey at Barrie Olive Oil)
2 tablespoons walnut oil
Freshly ground nutmeg
Ground walnuts


Preheat the oven to 350 degrees.

Cut the squash and scoop out the seeds. Cover with foil and bake.

Stir the maple syrup and Roasted Walnut Oil together in a bowl, then brush over the cut surfaces of the squash. Add a small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more Roasted Walnut Oil and maple syrup.

When the squash is tender, brush once more, then spoon a tablespoonful of chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty.

Remove from the heat and serve.

Products Used

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