Ingredients:
- 2 acorn squash
- 2 tablespoons maple syrup (We sell Innisfil Creek Honey at Barrie Olive Oil)
- 2 tablespoons Bourbon Maple Balsamic
- 2 tablespoons Butter Olive Oil
- Freshly ground nutmeg
- Ground walnuts
Directions:
Preheat the oven to 350 degrees.
Cut the squash and scoop out the seeds. Cover with foil and bake.
Stir the maple syrup, Balsamic and Butter Olive Oil together in a bowl, then brush over the cut surfaces of the squash. Add a small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more Butter Olive Oil and maple syrup.
When the squash is tender, brush once more, then spoon a tablespoonful of chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty.
Remove from the heat and serve.