Acorn Squash with Walnuts & Cranberry
A cozy fall side dish featuring roasted acorn squash filled with walnuts, cranberries, butter, and brown sugar for a sweet, nutty, and festive flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 acorn squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, fresh or frozen
4 Tbsp brown sugar
2 Tbsp butter
Instructions
- Preheat oven to 400°F (200°C).
- Scoop out seeds from the halved acorn squash and place halves cut side up in a baking dish.
- Spread 1 Tbsp butter and 2 Tbsp brown sugar into each squash half.
- Sprinkle walnuts and cranberries evenly into the squash cavities.
- Cover dish with foil and bake for 45 minutes, until squash is tender.
- Remove foil and bake for an additional 10 minutes to caramelize the top.
- Serve warm, spooning the buttery mixture over the squash flesh.
Notes
Drizzle with maple syrup before baking for extra sweetness.
Add a pinch of cinnamon or nutmeg for warmth.
For a savory twist, reduce sugar and add fresh thyme or rosemary.
Use pecans instead of walnuts for variation.
Dried cranberries can be used but reduce sugar slightly.
Nutrition
- Serving Size: 1 squash half
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://justsosavory.com/acorn-squash-with-walnuts-cranberry/
