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.
Did you Like This Roasted Acorn Squash?
- 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
- Preheat oven to 400 degrees F.
- 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.
- Place the wedges into a large baking dish then drizzle with olive oil and sprinkle with salt, pepper and brown sugar.
- Bake the squash in the oven for 1 hour to 1 hour and 15 minutes or until soft and caramelized around the edges.
- 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