Maple Rosemary Roasted Acorn Squash


Where to Buy
Portions: 4



  • 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


  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.
Recipe created by:

Kaleigh McMordie is a registered dietitian, mom and creator of the blog Lively Table, where she shares real-food recipes and approachable wellness tips.