This recipe for Baked Acorn Squash with Walnuts is 100% vegan and simply sensational. This sweet and savory walnut filling elevates tender acorn squash. It's sure to be the talk of your table!
2 medium acorn squash, halved and seeds removed
1 teaspoon olive oil
1/2 cup chopped walnuts
2 tablespoons vegan butter
1 tablespoon maple syrup
1/4 teaspoon cinnamon
salt and pepper to taste
Preheat your oven to 375°F.
Using a sharp knife to halve each acorn squash and remove the seeds.
Brush the inside of each half with olive oil before seasoning with salt and pepper.
Place each half to the acorn squash cut-side down onto a baking dish and bake for 30 to 35 minutes. At this point, the squash should be tender when pierced with a fork.
While the squash is baking, prepare the walnut filling.
Melt vegan butter in a small saucepan over medium heat.
Add chopped walnuts, maple syrup, and cinnamon to the saucepan and cook for 3 to 5 minutes, or until the mixture is evenly combined and the walnuts are slightly toasted.
Once the squash is done baking, remove it from the oven and turn it over so that the cut side is facing up.
Use a small spoon to fill each acorn squash half with the walnut mixture.
Return the squash to the oven and bake for an additional 10 to 15 minutes, or until the squash is fully cooked and the filling is crispy and browned.