How to bake acorn squash in the oven with walnuts and cranberries. Jump to the Roasted Acorn Squash with Walnuts and Cranberries or read on to see our tips for making it.
We love this roasted acorn squash recipe. It’s easy. Cut the squash into wedges the brush with olive oil and season with brown sugar, salt and pepper. Bake for about 1 hour then serve the roasted squash with a mixture of melted butter, walnuts and cranberries spooned on top.
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Recipe updated, originally posted November 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Roasted Acorn Squash with Walnuts and Cranberries
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.
You Will Need
2 acorn squash
2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
1/4 cup brown sugar
4 tablespoons butter
1/4 cup walnuts, chopped
1/4 cup dried cranberries
Heat the oven to 400 degrees F.
Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.
Place the wedges into a large baking dish then brush with olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour.
When the squash has roasted. In a small saucepan over medium heat, add the butter, walnuts and cranberries; cook until the butter begins to bubble around the nuts, then spoon over the squash.