Maple Acorn Squash! This decadent roasted acorn squash recipe made with maple syrup, walnuts, and topped with brie will bowl you over.
I’m pretty sure acorn squash is the new pumpkin. Well, at least for me. This Maple Acorn Squash just did me in. What is it about gourds? I love ’em. Yum. Just like a muffin, this bad boy is perfect for breakfast, lunch, or (and!) dinner!
Maple Acorn Squash
Maple Acorn Squash
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Maple Acorn Squash Ingredients
- Acorn squash, cut in half with seeds scooped out
- 1/2 tablespoon of butter PER half acorn
- 1 tablespoon pure maple syrup, PER half acorn
- 1/4 cup shelled walnuts, PER half acorn
- salt, to taste
- brie, 3-4 cubes
How do you make maple roasted acorn squash? (step-by-step)
- Put acorns in a deep broiler-safe dish, cavity side up.
- Place butter and walnuts in the cavity of each acorn, then pour maple syrup over top and sprinkle liberally with salt.
- Pour about 1/2 inch of water into the bottom of the pan.
- Cover pan tightly with foil and bake at 425 degrees for about 50 minutes, until acorn flesh is soft.
- Remove foil and put brie cubes in the cavity of each acorn. Broil
on the top rack for 2 – 3 minutes until acorns and cheese are slightly
browned. - Garnish with a smidge more maple syrup and serve with a spoon. Enjoy!
Preparation
The key to preparing this maple acorn squash is rich butter, quality maple syrup, and a good brie. There aren’t a whole lot of ingredients, so make sure the ones you use are top notch.
It is important to use a sharp knife when cutting through the acorn squash as it is a dense and hard gourd with an awkward shape. I like to wear cut resistant gloves when slicing them.
Storage & Leftovers
Leftovers will keep for several days in the refrigerator. Reheat in the microwave for a minute or two, or in the toaster oven. I do not suggest freezing this recipe.
Serving suggestions
This recipe just screams fall. Try at Thanksgiving alongside our green bean casserole recipe, no boil macaroni and cheese, and homemade pecan pie.
If you’re enjoying it at breakfast, try some oven cooked bacon and a fresh blueberry muffin too.
More fall inspired recipes
- Garlic and blue cheese stuffed acorn squash
- Sausage and apple stuffing
- Sweet potato casserole (no marshmallow)
- Roasted garlic potatoes
Tools we love
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards.
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How to Make Maple Acorn Squash
Maple Acorn Squash
Ingredients
- Acorn squash cut in half with seeds scooped out
- 1/2 tablespoon of butter PER half acorn
- 1 tablespoon pure maple syrup PER half acorn
- 1/4 cup shelled walnuts PER half acorn
- salt to taste
- brie 3-4 cubes
Instructions
- Put acorns in a deep broiler-safe dish, cavity side up.
- Place butter and walnuts in the cavity of each acorn, then pour maple syrup over top and sprinkle liberally with salt.
- Pour about 1/2 inch of water into the bottom of the pan.
- Cover pan tightly with foil and bake at 425 degrees for about 50 minutes, until acorn flesh is soft.
- Remove foil and put brie cubes in the cavity of each acorn. Broil
- on the top rack for 2 - 3 minutes until acorns and cheese are slightly
- browned.
- Garnish with a smidge more maple syrup and serve with a spoon. Enjoy!
Notes
Nutrition
Maple Acorn Squash
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Michelle Kole says
Can you use honey instead of Maple syrup?