![Maple Chili Chickpea Grain Bowls](https://www.maplefromcanada.com/app/uploads/2021/02/8c007667-cd90-4572-98c6-f9bd7c65d447-300x230.jpg)
![c93bdd88-4166-488a-85da-d469c3ea2eaf](https://www.maplefromcanada.com/app/uploads/2020/12/c93bdd88-4166-488a-85da-d469c3ea2eaf-600x450.jpg)
Portions:
4
Ingredients
Squash
- large (or 2 small) acorn squash large (or 2 small) acorn squash
- 2 tbsp pure maple syrup from Canada
- 1 tbsp olive oil
- 2 tsp fresh rosemary
- 1/2 tsp salt
Walnut Topping
- 1/4 cup walnuts
- 1 tsp fresh rosemary
- 1/4 tsp salt
- 1 tsp pure maple syrup from Canada
Method
- Heat oven to 400° F.
- Cut squash in half vertically and scoop out seeds. Cut into 1 inch wedges along the natural grooves of the squash. Finely chop rosemary.
- 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.
- Roast 15 minutes.
- Finely chop walnuts and rosemary. Mix with salt and maple syrup.
- Sprinkle walnut mixture over roasted squash and return to the oven. Roast an additional 10 minutes. Remove from oven and serve warm.