Acorn Squash with Walnuts & Cranberry

Why You’ll Love This Recipe

I like this recipe because it requires just a few ingredients but delivers big flavor. The roasting brings out the squash’s caramelized sweetness, while the cranberries add brightness and the walnuts give a satisfying crunch. It’s perfect for a holiday table or a comforting weeknight meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 tablespoons butter

Directions

1. I preheat the oven to 400°F (200°C).
2. I scoop out the seeds from the halved acorn squash and place the halves cut side up on a baking dish.
3. I spread 1 tablespoon of butter and 2 tablespoons of brown sugar into each squash half.
4. I sprinkle the walnuts and cranberries evenly inside the squash cavities.
5. I cover the dish with foil and bake for about 45 minutes, until the squash is tender.
6. I remove the foil and bake for an additional 10 minutes so the top caramelizes slightly.
7. I serve the squash warm, spooning the buttery, sweet mixture over the flesh.

Servings and Timing

This recipe makes 2 servings. It takes me about 10 minutes to prepare and 55 minutes to bake, so it’s ready in just over an hour.

Variations

Sometimes I drizzle a little maple syrup over the squash before baking for extra sweetness. I also like to add a pinch of cinnamon or nutmeg for warmth. For a savory twist, I reduce the sugar and add a sprinkle of fresh thyme or rosemary.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the squash in the oven at 350°F (175°C) until warmed through. I avoid microwaving since it can make the squash mushy.

FAQs

Can I use pecans instead of walnuts?

Yes, I sometimes swap pecans for walnuts, and they taste delicious.

Do I need to peel the acorn squash?

No, the skin becomes tender after roasting, and I can scoop out the flesh easily.

Can I use dried cranberries?

Yes, I use dried cranberries if fresh or frozen aren’t available, but I reduce the sugar slightly.

How do I know when the squash is done?

The flesh should be fork-tender and easily scoopable.

Can I prepare this ahead of time?

Yes, I roast the squash a day ahead and reheat before serving.

What can I serve this with?

I like it alongside roasted chicken, turkey for a complete meal.

Can I make this vegan?

Yes, I use vegan butter or coconut oil instead of dairy butter.

Can I roast the squash in slices instead of halves?

Yes, I slice it into wedges and toss with the walnuts, cranberries, butter, and sugar before roasting.

Can I freeze acorn squash after cooking?

Yes, I freeze the cooked squash flesh, but the cranberries and walnuts are best added fresh.

How do I keep the cranberries from bursting too much?

I add them in the last 20 minutes of baking if I want them to hold their shape better.

Conclusion

I love making this acorn squash with walnuts and cranberry because it’s easy, flavorful, and brings the best of fall ingredients to the table. With its sweet, tart, and nutty combination, it’s a side dish that always feels festive and comforting.

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