Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping
Sweet and earthy roasted acorn squash topped with spiced apples and crunchy walnuts, perfect for autumn dining. This american-inspired vegetarian ready in about 50 minutes pairs medium acorn squash, medium apples, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium acorn squash
- 2 medium apples
- 1/2 cup walnuts
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp butter
Instructions
- Step 1: Preheat oven to 400°F. Cut 2 medium acorn squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tbsp olive oil; place cut-side down on a baking sheet.
- Step 2: Dice 2 medium apples into 1/2-inch pieces and toss with 2 tbsp maple syrup, 1 tsp cinnamon, and 1/4 tsp salt.
- Step 3: Roast squash for 25 minutes until tender when pierced with a fork; remove from oven and flip halves cut-side up.
- Step 4: Spoon apple mixture into squash cavities, then sprinkle 1/2 cup chopped walnuts over top.
- Step 5: Melt 1 tbsp butter in a small pan; drizzle over squash and return to oven for 5 more minutes until apples are bubbly and walnuts are golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium acorn squash from drying out.
Can I substitute ingredients in Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Cinnamon Roasted Acorn Squash with Apple and Walnut Topping?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
