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Acorn Squash Puree for thanksgiving side dish

Roasted Acorn Squash Mash with Maple Walnuts

A recipe for creamy acorn squash topped with maple walnuts, a great alternative to mashed sweet potatoes. The acorn squash is roasted with garlic first, then mashed to the perfect texture,
4.58 from 7 votes
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Author: Amanda Paa



Maple Rosemary Walnuts

  • 1 tablespoon olive oil
  • 3/4 cup walnuts
  • 1 tablespoon butter
  • 1 1/2 tablespoons maple syrup
  • 1 sprig fresh rosemary
  • 1/4 teaspoon kosher salt

Roasted Acorn Squash Mash

  • 2 medium acorn squash, halved
  • 1 head of garlic, cut off at top to open cloves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/3 cup half and half or heavy cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoons apple cider vinegar
  • 1/2 tablespoon chopped fresh rosemary
  • Maple walnuts for topping


  • To make walnuts, add olive oil to a skillet and warm over medium heat. Add walnuts and stir, then cook for 5 minutes. Add butter, maple syrup, rosemary, and salt. Continue cooking for another 3-4 minutes, until you can smell the nuts giving off a toasty smell. Remove them from pan and set aside.
  • Preheat oven to 375 degrees F. 
  • Place squash halves and garlic on a large baking sheet lined with parchment paper. Drizzle with olive oil. Flip squash halves cut side down.
  • Bake for 40 minutes, or until squash is soft and can be pierced through with a fork. Slide seeds out with a spoon and set aside. Scrape flesh out of squash, and squeeze garlic out of it's roasted skin.  Place together in a large bowl. Add butter, half and half, salt, pepper, apple cider vinegar, rosemary, and maple walnuts. Mash with a fork and stir together, until smooth. 
  • Top with chopped walnuts, a drizzle of maple syrup, and more chopped rosemary. Serve warm. Leftovers will stay good in refrigerator for up to three days.