Imagine a dish that transforms the humble acorn squash into a culinary masterpiece that will have your dinner guests begging for seconds. This rosemary-infused, walnut-topped roasted squash is not just a side dish—it's a flavor explosion that bridges rustic comfort with gourmet elegance. With just a few simple ingredients and some kitchen magic, you'll create a restaurant-worthy recipe that's both stunning to look at and incredibly delicious to devour.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1/4 cup walnuts, chopped
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp fresh rosemary, chopped
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Carefully wash the acorn squashes under cool running water. Using a sharp knife, cut each squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Discard the seeds or save them for roasting separately.
- Place the squash halves cut-side up on a large rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the squash halves, using a pastry brush to ensure even coverage.
- Season the squash interiors generously with salt and freshly ground black pepper. Sprinkle the chopped fresh rosemary evenly across the squash halves.
- Roast the squash in the preheated oven for approximately 35-40 minutes, or until the flesh becomes tender and can be easily pierced with a fork. The edges should start to caramelize and turn golden brown.
- While the squash is roasting, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Remove from heat when they become fragrant and lightly golden.
- Remove the squash from the oven and let rest for 2-3 minutes. Drizzle the remaining 1 tablespoon of olive oil over the roasted squash.
- Sprinkle the toasted walnuts over the roasted acorn squash halves just before serving. The nuts will add a delightful crunch and nutty flavor to the dish.
- Serve immediately while warm, either as a side dish or a light vegetarian main course. The squash can be eaten directly from its natural "bowl" using a fork.
Tips
- • Choose squashes that feel heavy for their size and have a deep, rich color without blemishes • For even cooking, try to select squashes that are similar in size • Don't rush the roasting process—caramelization is key to developing deep, rich flavors • Toast walnuts carefully; they can burn quickly, so keep a close eye on them • If you want extra flavor, consider adding a drizzle of honey or maple syrup before the final roasting stage • For a more intense rosemary flavor, you can rub the herb between your fingers before sprinkling to release its essential oils • Serve immediately after topping with walnuts to maintain the perfect temperature and crunch
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
