Recipe: Roasted Acorn Squash With Walnuts

The fall/winter season is primetime for acorn squash and Thanksgiving is the perfect holiday to try out this roasted acorn squash recipe with sugared walnuts. This dish would make a great alternative to turkey for any vegetarians and can even be vegan by swapping out the butter for vegan butter or olive oil.

Ingredients:

• 4 tbsp. of Talia’s Walnuts, chopped
• 2 whole acorn squash
• 1 tsp. kosher salt
• 5 tbsp. butter
• 4 tbsp. brown sugar

Instructions:

1. Preheat the oven to 375­°F.
2. Cut the acorn squash lengthwise in half.
3. Scrape out the seeds and fibrous pulp with a large spoon.
4. Cover the bottom of a deep cookie sheet with 1/2-1in. of water. Place the cut squash on the cookie sheet.
5. Add in 1/2 tbsp. of butter to the middle of each squash and roast for 30 minutes.
6. Remove from oven then spread the melted butter from the middle of the squash to the outer edges with a brush.
7. Add in an additional 1/2 tbsp. of butter and 1/2 tbsp. of brown sugar to each squash.
8. Place back into oven and bake for another 30 minutes.
9. Remove from oven and repeat the brushing process from earlier.
10. Add in another 1/2 tbsp. of butter and 1/2 tbsp. of brown sugar. This time, be sure to sprinkle the brown sugar over the outer edges.
11. Pour in 1 tbsp. of chopped walnuts to each squash before putting back into the oven.
12. Broil on high for 2-3 minutes or until the sugar starts to brown.

*Original recipe from The Wooden Skillet.