Maple Rosemary Roasted Acorn Squash

Maple Rosemary Roasted Acorn Squash

By Pure Maple from Canada


Makes four portions






  • large (or 2 small) acorn squash large (or 2 small) acorn squash
  • 2 tbsp Maple Roch Maple Syrup

  • 1 tbsp olive oil
  • 2 tsp fresh rosemary
  • 1/2 tsp salt



  • 1/4 cup walnuts
  • 1 tsp fresh rosemary
  • 1/4 tsp salt
  • 1 tsp Maple Roch maple syrup



  1. Heat oven to 400° F.
  2. Cut squash in half vertically and scoop out seeds. Cut into 1 inch wedges along the natural grooves of the squash. Finely chop rosemary.
  3. In a large bowl, toss squash wedges with maple syrup, olive oil, rosemary and salt. Spread skin side down on a baking sheet lined with parchment.
  4. Roast 15 minutes.
  5. Finely chop walnuts and rosemary. Mix with salt and maple syrup.
  6. Sprinkle walnut mixture over roasted squash and return to the oven. Roast an additional 10 minutes. Remove from oven and serve warm.