Maple Glazed Acorn Squash Pistachio (Print)

Roasted acorn squash glazed with maple syrup and topped with a buttery pistachio crumble. Sweet, nutty, and satisfying.

# Ingredients:

→ Squash

01 - 2 medium acorn squash, halved, seeded, and cut into 1-inch thick wedges
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Maple Glaze

05 - 1/4 cup pure maple syrup
06 - 2 tablespoons unsalted butter, melted
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ Pistachio Crumble

09 - 1/3 cup shelled unsalted pistachios, roughly chopped
10 - 2 tablespoons gluten-free rolled oats
11 - 2 tablespoons almond flour
12 - 2 tablespoons unsalted butter, melted
13 - 1 tablespoon brown sugar
14 - Pinch of salt

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Arrange the prepared acorn squash wedges on the lined baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to ensure all wedges are evenly coated. Arrange them in a single layer for optimal roasting.
03 - In a small mixing bowl, whisk together the pure maple syrup, melted unsalted butter, ground cinnamon, and ground nutmeg.
04 - Brush half of the prepared maple glaze generously over the acorn squash wedges. Place the baking sheet in the preheated oven and roast for 25 minutes.
05 - Remove the squash from the oven. Carefully flip each wedge and brush with the remaining maple glaze. Return to the oven and continue roasting for an additional 15 to 20 minutes, or until the squash is tender and beautifully caramelized.
06 - While the squash is roasting, combine the chopped pistachios, gluten-free rolled oats, almond flour, melted unsalted butter, brown sugar, and a pinch of salt in another small bowl. Mix until the ingredients form a crumbly texture.
07 - Spread the pistachio crumble mixture evenly onto a small separate baking tray. If there is space, bake this alongside the acorn squash for 8 to 10 minutes, stirring once halfway through, until it turns a golden brown. Once baked, remove from the oven and let it cool.
08 - Arrange the warm, roasted acorn squash wedges attractively on a serving platter. Generously sprinkle the cooled pistachio crumble over the squash just before serving.

# Pro Tips:

01 -
  • Ready in just one hour from start to finish
  • Uses simple ingredients that create complex flavors
  • Perfect balance of sweet and savory elements
  • Naturally gluten free and vegetarian friendly
  • Makes an impressive presentation with minimal effort
02 -
  • This dish can be partially prepared ahead of time
  • The squash skin becomes tender enough to eat
  • Perfect for meal prep as it reheats beautifully
  • Naturally gluten free when using certified GF oats
  • Provides an excellent source of vitamin C and fiber
03 -
  • Always roast the squash cut-side down for the first half of cooking to prevent the glaze from burning while allowing the squash to steam slightly and become tender. The second application of glaze after flipping ensures maximum flavor without scorching.

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