Roasted Acorn Squash Recipe with Walnuts and Cranberries

Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries. Jump to the Roasted Acorn Squash with Walnuts and Cranberries Recipe or read on to see our tips for making it.

Roasted Acorn Squash with Walnuts and Cranberries

We love this roasted acorn squash recipe. It’s easy. Simply 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.

How to Bake Acorn Squash with Walnuts and Cranberries

For more easy winter squash recipes, check out our Cinnamon Roasted Butternut Squash, our Parmesan Lemon Baked Spaghetti Squash with Chicken, Easy Roasted Butternut Squash Soup and our Homemade Pumpkin Puree Recipe.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

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 Recipe with Walnuts and Cranberries

  • PREP
  • COOK
  • TOTAL

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

Makes 8 servings

You Will Need

2 medium acorn squash

1 tablespoon olive oil

Salt and fresh ground black pepper

3 tablespoons brown sugar, maple syrup or honey

3 tablespoons butter

1/4 cup roughly chopped walnuts, lightly toasted

1/4 cup dried cranberries

Directions

    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 all sides with the 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, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 wedge / Calories 144 / Protein 1 g / Carbohydrate 18 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 9 g / Saturated Fat 3 g / Cholesterol 11 mg
AUTHOR: Adam and Joanne Gallagher

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34 comments… Leave a Comment
  • Alicia Oliver November 23, 2017, 6:35 am

    I have all ingredients, except Walnuts! Would you make it with only cranberries, or roast with butter and the brown sugar only?

    Reply
    • Joanne November 23, 2017, 12:03 pm

      The squash will be great with the cranberries, butter and brown sugar.

      Reply
  • Lynn November 22, 2017, 5:33 pm

    Hello. This looks perfect for my vegetarian Thanksgiving. Dumb question… & I pray you can answer quickly, because it is Thanksgiving Eve!… is the “shell” of the squash edible?? I’ve always assumed it’s not! The photo appears to include the rind. Please reply! Thank you.

    Reply
    • Adam November 22, 2017, 10:36 pm

      Hi Lynn, the skin is definitely edible but depending on who is eating it they may prefer to leave the rind on the plate.

      Reply
  • Rebekah November 21, 2017, 12:22 am

    Is there anyway to make ahead?

    Reply
    • Joanne November 22, 2017, 4:16 pm

      Hi Rebekah, Yes, this can be made ahead of time then reheated before serving. You might want to roast the squash ahead of time then make the butter-walnut mixture just before serving.

      Reply

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