Ingredients:

  • 1 medium acorn squash (approx. 2 lbs / 900g)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 medium apples, diced (approx. 300g)
  • 1/2 cup raw walnuts, roughly chopped (60g)
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the acorn squash in half lengthwise and scoop out the seeds.
  3. Brush the interior and rims with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on the tray and roast for 25–30 minutes until the flesh is tender.
  5. In a large bowl, combine diced apples and lemon juice.
  6. Stir in the maple syrup, cinnamon, and nutmeg until the apples are evenly glazed.
  7. Fold in the chopped walnuts and softened butter until the mixture is well-combined.
  8. Flip the roasted squash halves over so they are cut-side up.
  9. Heap the apple walnut mixture generously into the center of each half.
  10. Return to the oven for another 20–25 minutes until the topping is golden-brown and the squash edges are mahogany-colored.