Maple Chili Roasted Squash with Walnuts



Preheat the oven to 350°F. 

Using a sharp knife, very carefully cut the squash in half lengthwise, rocking the knife back and forth. With a spoon, scoop out the seeds and discard. Score the inside of the squash with a criss-cross pattern every inch, brush with 1 tbsp melted butter and season generously with salt and pepper. 

Flip the squash upside down (so the inside is facing down) and bake for 30 minutes in a greased casserole dish. Meanwhile, in a small bowl, mix together remaining butter, brown sugar, maple syrup, chili flakes and mustard. After 30 minutes, flip the squash and drizzle the sauce over the squash. Bake another 30 minutes, or until the squash is tender when pierced with a fork. 

To serve, sprinkle with toasted walnuts. 


1 acorn squash

3 tbsp melted butter (or coconut oil), divided

1 tbsp brown sugar

3 tbsp maple syrup

Pinch of chili flakes

1 tbsp SMAK DAB - Canadian Maple or Honey Horseradish 

3 tbsp toasted walnuts, coarsely chopped (optional)

Kosher salt and freshly ground black pepper 

Carly Minish