Baked Acorn Squash with Walnut Maple Glaze

September 30, 2025

Fall flavors don’t get cozier than this! Our Baked Acorn Squash with Walnut Maple Glaze is the perfect side dish for crisp autumn nights, family dinners, and holiday tables. Roasting acorn squash brings out its natural sweetness, while the glaze—made with our Roasted Walnut Oil and Vermont Maple Balsamic—adds a nutty, caramel-like richness that makes every bite irresistible.

This recipe is simple enough for a weeknight but elegant enough to impress guests. The squash comes out tender, golden, and infused with warm seasonal flavor—proof that the right oil and balsamic can turn everyday ingredients into something unforgettable.

Baked Acorn Squash with Walnut Maple Glaze

Tender roasted acorn squash drizzled with a nutty-sweet glaze of Roasted Walnut Oil and Vermont Maple Balsamic. A warm, seasonal side dish that’s perfect for fall and holiday meals.

Author: https://shopevoo.com
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Servings: 4-6
Category: Side Dish
Cuisine: American

Ingredients

2 medium acorn squash, halved, seeded, and sliced into wedges
2 tbsp Roasted Walnut Oil
2 tbsp Vermont Maple Balsamic
2 tbsp brown sugar (optional, for extra caramelization)
½ tsp cinnamon
¼ tsp nutmeg
Salt and black pepper, to taste
Fresh sage leaves, chopped (optional garnish)

Directions

Preheat oven: Set oven to 400°F and line a baking sheet with parchment paper.
Prepare squash: Slice acorn squash into wedges and place in a large bowl.
Make the glaze: In a small bowl, whisk together Roasted Walnut Oil, Vermont Maple Balsamic, brown sugar, cinnamon, nutmeg, salt, and pepper.
Coat the squash: Pour glaze over squash wedges, tossing to coat evenly.
Roast: Spread squash in a single layer on the baking sheet. Roast for 35–40 minutes, flipping halfway, until squash is tender and caramelized.
Finish & serve: Garnish with chopped sage if desired, then serve warm.