Roasted Acorn Squash with Pistachio Nuts and Maple Syrup
January 17, 2025
By: Robin Kurss

Makes 4 servings

When I met my husband David, he had been a vegetarian for 25 years. On our first date, not knowing what it was that vegetarians ate (this was 46 years ago), I made him a bowl of plain yogurt for dinner. We’ve come a long way! He now eats meat and I have a stash of vegetarian dishes that we love. Here’s one…good as a side at dinner, or for lunch on its own.

INGREDIENTS:
Squash:
• 2 acorn squash, halved and seeded
• 2 T oil
• 1 t salt
• ½ t pepper
• 4 T maple syrup
• 3 T butter

Dressing:
• 2 T balsamic vinegar
• 1 shallot, minced
• 2 T olive oil
• 2 T maple syrup
• 1 T mustard
• ½ c- shelled pistachios, chopped
• 1 t salt

DIRECTIONS:

  1. Mix all ingredients together in a bowl with a whisk until combined. Set aside.
  2. Preheat oven to 375. Line a baking sheet with parchment paper.
  3. Lay the 4 halves of the squash, cut side up on the baking sheet. Sprinkle with oil, salt and pepper.
  4. Place maple syrup and butter evenly in the cavities and bake for 1 hour. Remove from oven, let cool and cut each half in half. Baste with the butter, maple syrup from the pan and drizzle with the dressing.