Roasted Acorn Squash with Walnuts and Cranberries

Take an already delectable dish up a notch.  Roast some inexpensive acorn squash that has been cut into wedges and topped with some olive oil, salt, pepper and brown sugar until they get caramelized on the edges, slightly sweet and soft.  Then, add the WOW factor and top the squash with dried cranberries and walnuts that have been warmed up in melted butter.  Wouldn’t this look fabulous next to the turkey on Thanksgiving!!  This is such an easy side; better yet, it won’t cost you lots of money, we bought our acorn squash for under $2.00! The walnuts and cranberries can be a bit pricey depending on where you go, but don’t worry just buy the smallest bag, you won’t need a lot for the recipe.  You may even have cranberries and walnuts or similar in your pantry in preparation for the holidays.  Try substituting pecans or almonds for walnuts or use dried cherries, dried figs or even golden raisins instead of the cranberries, its up to you.

Roasted Acorn Squash with Walnuts and Cranberries

Serves 4 people

2 acorn squash

1-2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup brown sugar

4 tablespoons butter

1/4 cup walnuts, corsely 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 the 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.

Tagged as: autumn, cranberries, holidays, roasted, seasonal, squash, walnuts