Roasted Acorn Squash with Walnuts and Cranberries

Roasted Acorn Squash with Walnuts and Cranberries Recipe

We love this roasted acorn squash recipe. Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and so far, everyone’s loved it. The squash itself takes just about an hour – not bad, since there really isn’t much hands-on time required at all.

Add Your Own Twist to Our Roasted Acorn Squash Recipe

There are lots of options, here.  Try substituting pecans or almonds for walnuts or use dried cherries, dried figs or even golden raisins instead of the cranberries, for this. Add a little maple syrup or spice it up with some sriracha or hot sauce.

Roasted Acorn Squash Recipe

Did you Like This Roasted Acorn Squash?

Did you enjoy this roasted acorn squash recipe? If so, might we suggest taking a peek at our Roasted Butternut Squash with Maple and Sriracha or our Roasted Butternut Squash Soup.

5.0 from 2 reviews

Roasted Acorn Squash with Walnuts and Cranberries
Prep time

Cook time

Total time


Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and so far, everyone’s loved it.
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Serves: 4

  • 2 acorn squash
  • 1-2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup brown sugar
  • 4 tbsp. butter
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup dried cranberries

  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half and use a spoon to remove all the seeds from the squash then carefully cut each half into 4 wedges.
  3. Place the wedges into a large baking dish then drizzle with olive oil and sprinkle with salt, pepper and brown sugar.
  4. Bake the squash in the oven for 1 hour to 1 hour and 15 minutes or until soft and caramelized around the edges.
  5. Remove the squash from the oven. In a small saucepan over medium heat add the butter, walnuts and cranberries; cook until the butter is melted, then drizzle over the squash

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41 comments… Leave a Comment
  • Kate October 9, 2015, 7:10 pm

    Just made this for dinner! Eating is as I’m typing! SOOO good.

  • kirstin November 11, 2012, 8:41 pm

    I’ll have to double or triple this recipe for thanksgiving. what would that do to the cooking time?

    • Adam November 12, 2012, 8:38 pm

      Hi there! As long as you keep the squash in one layer, the cooking time should be about the same. If you are using two baking sheets/two oven racks, you might want to rotate halfway through cooking to make sure they cook evenly.

      • kirstin November 14, 2012, 1:55 pm


  • Jo von Klopfenstein October 26, 2012, 2:47 am

    Beautiful & flavorful

    • Joanne October 26, 2012, 2:05 pm

      Thank you!

  • Deb H. October 15, 2012, 9:22 pm

    Alright, I don’t care what time it is. I’m headed to the store to get the squash and cranberries, the rest I have. And they have an apple cinnamon marinated pork loin at the store that I think will be perfect….YUM!

    • Joanne October 18, 2012, 12:24 pm

      Awesome! This would be perfect with the apple cinnamon pork loin!

  • Eliana November 18, 2010, 11:13 am

    Hmmmm – this looks glorious!

  • Ashley Craft (Taste for Healthy) November 15, 2010, 11:32 am

    I love acorn squash!!! You recipe and photos look AMAZING! So healthy too. 🙂

  • Judith April 4, 2010, 9:22 pm

    Ooooooops……. and adding sweet potatoes to that lot of squash 😉

    • inspiredtaste April 5, 2010, 7:51 am

      Sounds delicious Judith, let us know how things turn out!

  • Judith April 4, 2010, 9:20 pm

    LOVE your photos.. absolutely beautiful!

    You have inspired me.. I am going to follow your recipe.. ‘bake the squash as you say.. but add my ‘fruit/sugar’ concoction to it, whilst it bakes for an additional 15-20 min.

    Concoction: I am going to do a brown sugar/maple syrup/butter glaze.. with currants and dried blueberries. ……… We shall see! :s 😉

    Keep up the good work! 🙂

  • Thailand Breeze January 8, 2010, 2:49 am

    Looks beautiful & yummy.

    If we don’t have squash here in Thailand, do you think that I can use pumpkin instead? They look pretty similar.

    Thanks for sharing.

    • inspiredtaste January 8, 2010, 7:57 am

      Although we have never tried it with this recipe, we think pumpkin would be a great replacement for the squash. The roasting time may be a bit different, but I think it is definitely worth a try! Let us know how it goes.

  • Rekha December 2, 2009, 10:38 pm

    looks delicious, great presentation

  • Beth @ 990 Square December 2, 2009, 7:38 pm

    Oh I love acorn squash. It looks like this recipe turns them into acorn squash candy!

  • jules and ruby November 15, 2009, 3:59 pm

    wow…what a fabulous combo of flavors…and great photos. YUM!

  • FoodFitnessFreshair November 15, 2009, 3:55 pm

    This looks delicious. I love baked acorn squash. This looks like a recipe I may use for Thanksgiving!

  • Bunny got Blog November 12, 2009, 1:04 am

    OH YUM, this sounds so good and healthy.

  • French Cooking for Dummies November 4, 2009, 5:53 pm

    wow I so want a bite of that!

  • Carrie @ Deliciously Organic November 3, 2009, 1:45 pm

    This looks amazing! I’ll have to make it for my family. You photography makes my mouth water! 🙂

    • inspiredtaste November 3, 2009, 2:00 pm

      Carrie, you are too kind 🙂

  • Tracy November 3, 2009, 12:21 pm

    Acorn squash, roasted and served simply with butter, salt and pepper and a side of wilted kale is one of my favorite fall dishes. But I’m all for gilding the lily every now and then. Might even tempt some of the squash-averse members of my family. Gorgeous photos!


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