• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Vegetables

    Roasted Acorn Squash with Apples, Nuts, and Sage

    Nov 11, 2008 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    Roasted Acorn Squash with Apples, Nuts, and Sage - Andrea Meyers

    Side dish or dessert? I remember the first time I ordered a side of roasted acorn squash in a restaurant, and I commented on how it was more like dessert than an entree. The restaurant served it with butter and brown sugar, and I had no need for dessert after enjoying that treat. Though I like the sweet treatment with squash, for a meal I prefer a mixture of sweet and savory. Sage is a good flavor to add to roasted squash, and I pulled some fresh from the garden for this preparation. Our sage is still going strong, though we've had some freezing nights, and I will have to cut it soon to freeze or dry for the winter.

    The boys kept peering through the oven window as the squash baked and they demanded tastes as soon as it came out of the oven, though I managed to hold them off for a few minutes explaining how hot it was. The whole time I was trying to get a photo of one half, they were raiding the other, nipping bites here and there.

    Sage, walnuts, and apples - Andrea Meyers

    Sometimes the squash is slightly larger or has a very deep interior, in which case I make another half recipe of the apple mixture, and that was the case with this particular squash. There were even plenty of seeds for me to save for next summer's garden.

    Grow Your Own logoThis is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Ning of Heart and Hearth is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Roasted Acorn Squash with Apples, Nuts, and Sage - Andrea Meyers
    Print Pin

    Roasted Acorn Squash with Apples, Nuts, and Sage

    adapted from The Occasional Vegetarian by Karen Lee.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Vegetable
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: apples, gluten free, nuts, squash, vegan, vegetarian, walnuts
    Servings: 2 servings
    Calories: 308kcal

    Equipment

    • roasting pan, lined with foil and coated lightly with cooking spray
    • small bowl

    Ingredients

    • 1 acorn squash (16 ounces (~½ kilo) or larger)
    • 1 large apple (peeled and diced)
    • 4 tablespoons grade B maple syrup (or grade A)
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped walnuts
    • 2 sage leaves (minced)
    • ¼ teaspoon ground cinnamon
    US Customary - Metric

    Preparation

    • Center the oven rack and preheat the oven to 350° F/175° C.
    • Cut the acorn squash in half lengthwise and scoop out the seeds. Scrape the interior until all the strings are removed.
    • Place face down on the prepared roasting pan and bake in the preheated oven for 30 minutes.
    • While the squash roasts, stir together the diced apples, maple syrup, lemon juice, walnuts, sage, and cinnamon in the small bowl.
    • Remove the squash from the oven and turn each half over. Portion the apple mixture between the two halves and drizzle a little more maple syrup on top.
    • Return to the oven and bake for another 30 minutes, or until the squash is soft. Remove from oven and allow to cool slightly before serving.

    Nutrition

    Calories: 308kcal | Carbohydrates: 64g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 979mg | Fiber: 6g | Sugar: 34g | Vitamin A: 840IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Squash Recipes

    Butternut Squash Au Gratin with Mushrooms and Bacon - Andrea Meyers
    Butternut Squash Au Gratin with Mushrooms and Bacon
    Butternut Squash Pie - Andrea Meyers
    Butternut Squash Pie
    Moroccan Chicken Soup - Andrea Meyers
    Moroccan Chicken Soup

    More Squash Recipes From Other Blogs

    • Karina's Kitchen - Acorn Squash with Green Chilies
    • Smitten Kitchen - Butternut Squash and Caramelized Onion Galette
    « Brown Sugar Cake with Prunes and Apples
    Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils »

    Reader Interactions

    Comments

    1. peabody says

      November 11, 2008 at 4:34 am

      I grew up with just butter and brown sugar in them, but this sounds so good.

      Reply
    2. Sam says

      November 11, 2008 at 9:03 am

      I've given squash the brown sugar and butter treatment before, it's good but this looks so much better!

      Reply
    3. african vanielje says

      November 11, 2008 at 3:57 pm

      Squashes are my all time favourites. I don't think I've ever had any sort of gourd cooked in a way I disliked. Cooksister has just done a WTSIM... on gourds, there is always so much to do with them. PS.. I loved the apple mint jelly too. It looks gorgeous

      Reply
    4. Joie de vivre says

      November 11, 2008 at 9:02 pm

      I'm not a fan of the brown sugar method as my mom used to make it this way all the time and I hated when the sweet parts ran out! I do think that I would like sage in acorn squash though. Thanks for the idea.

      Reply
    5. Lydia (The Perfect Pantry) says

      November 11, 2008 at 9:16 pm

      I love the combination of squash and apples -- and your photo is absolutely beautiful. I've still got sage in my garden, and now I have another idea for how to use it. Thanks!

      Reply
    6. Ning says

      November 12, 2008 at 1:11 am

      hmmm... squash and apple. I've never combined them before. Thanks for a great idea!

      Reply
    7. MyKitchenInHalfCups says

      November 12, 2008 at 6:21 am

      Yes Andrea! Gorgeous of the sage! I think I'm in love with the sage at the moment! It smells and tastes so lovely and then it has such wonderful color and texture for the eyes.
      Excellent with the apple and squash!

      Reply
    8. Lynda says

      November 12, 2008 at 3:13 pm

      The squash and apple sound so compatible. I grew up with the brown sugar, but also prefer my squash less sweet, so take advantage of our California location and use lime, chiles and cilantro. I also like how you can eat acorn squash, skin and all!

      Reply
    9. Diane says

      December 02, 2008 at 1:03 pm

      I am just wondering how to turn up the recipe with squash and apple so that it is a complete meal with a salad. Could you add ham, sausage to the stuffing? Any other ideas?

      Reply
    10. Andrea says

      December 02, 2008 at 2:53 pm

      Hi Diane. I think ham would taste wonderful with this since apples and pork go together well.

      Reply
    11. Sophie says

      April 14, 2009 at 2:00 am

      MMMMMMM....Recently I have made this lovely recipe & It was superb!

      Reply

    Trackbacks

    1. Roasted Spiced Acorn Squash with Cilantro and Lime | TasteFood says:
      November 23, 2010 at 1:23 am

      [...] Roasted Acorn Squash with Apples, Nuts, Sage from Andrea Meyers Acorn Squash with Mustard and Honey from A Veggie Venture Moroccan-Style Stuffed Acorn Squash from Eliza Domestica Acorn Squash with Green Chiles from Karina’s Kitchen [...]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.