Baked Acorn Squash With Walnut Oil and Maple Syrup

With local winter squash starting to roll in, take advantage of this easy recipe for a treat the whole family will enjoy. You’ll have your kids requesting squash on a regular basis. Acorn squash has a wonderful mild flavor and goes well with sweet and nutty seasonings such as maple syrup or honey. Try this version out and let us know what you think!


2 acorn squash (local if available)

2 tablespoons maple syrup

2 tablespoons organic walnut oil

Freshly ground nutmeg

Ground walnuts

Parmesan cheese (optional)


1. 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.

2. 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 one 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 five to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

Yield: Makes four large servings or eight medium servings.

Advance preparation: This can sit for an hour or so after it’s done. Cover with foil.

Martha Rose Shulman can be reached at