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Prep Time
Cook Time
Servings
Lupus
Wash Hands Wash hands with soap and water.
Preheat the Oven Preheat oven to 400°F. Cover baking sheet with parchment paper.
Prepare the Squash Using a sharp knife, cut the squash in half vertically and scoop out the seeds using a spoon. Cut halves into 1-inch half moons along the natural grooves.
Toss with Oil, Rosemary and Salt In a large bowl, toss the squash with the maple syrup, olive oil, rosemary and salt. Place squash, skin side down, onto the prepared baking sheet.
Roast Roast squash for 15 minutes.
Prepare Walnut Topping While squash is roasting, finely chop walnuts and rosemary for the walnut topping. Add the walnuts and rosemary to a small bowl and mix with salt and maple syrup.
Top Squash with Walnuts and Roast Top roasted squash with walnut mixture and return to the oven to roast for an additional 10 minutes. Remove from oven and serve immediately. Enjoy!
Wash Hands Wash hands with soap and water.
Omit walnuts and replace with sunflower seeds
Purchase pre-cut squash
Use a mini food processor to chop the walnuts and rosemary for the topping
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