Vegan Simple Baked Acorn Squash
Discover the wholesome delight of Vegan Simple Baked Acorn Squash, a crowd-pleasing dish that's as nutritious as it is flavorful. Perfect for cozy fall meals or holiday gatherings, this recipe features tender roasted acorn squash brushed with olive oil, kissed with maple syrup, and seasoned with warm cinnamon, salt, and pepper. To elevate the experience, it's topped with toasted walnuts and tangy dried cranberries for an irresistible mix of textures and flavors. With just 15 minutes of prep time and simple baking instructions, this vegan recipe is ideal for home cooks looking for an elegant yet effortless dish. Serve it warm and savor the comforting balance of sweet, savory, and nutty notes in every bite!
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Recipe Information
Ingredients
- 2 medium-sized acorn squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup crushed walnuts
- 0.25 cup dried cranberries
Instructions
Preheat your oven to 400°F (200°C).
Wash the acorn squashes thoroughly. With a sharp knife, carefully cut each squash in half through the stem to the base.
Scoop out the seeds and stringy pulp from each half using a spoon.
Place the squash halves cut-side up on a baking sheet.
Brush the insides and tops of the squash halves with olive oil.
Drizzle the maple syrup evenly over the squash halves.
Sprinkle ground cinnamon, salt, and black pepper over each half, ensuring even coverage.
Place the baking sheet into the preheated oven and bake for 30-35 minutes, or until the squash is tender when pierced with a fork.
Meanwhile, lightly toast the crushed walnuts in a small dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden and fragrant.
Remove the baked squash from the oven. Top each half with a portion of the toasted walnuts and a sprinkle of dried cranberries.
Return the squash to the oven and bake for an additional 5 minutes.
Serve warm. Enjoy the delightful flavors and textures of your vegan baked acorn squash.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 83.6 g | 299% | |
| Total Sugars | 52.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 7822 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
