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

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


    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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39 comments… Leave a Comment
  • Ellen July 12, 2018, 1:39 pm

    Silly question… I place the squash with the cut side facing up or down. Thank you as this sound delicious!

    • Joanne July 27, 2018, 1:28 pm

      Both will work, but in our photos, we have cut-side facing up.

  • Rhea July 1, 2018, 1:58 pm

    Greetings! I purchased acorn squash in November for Thanksgiving but, they didn’t reach the dinner table. Christmas was upon us, I made Acorn Squash Bread, and saved the seeds. In April I put the seeds in the yard for the birds. In return I got several squash plants. In June the plants began produce. This Roasted Acorn Squash w/walnuts and cranberries made it to dinner table four times in four weeks.

  • Vero February 23, 2018, 4:44 am

    Delicious and so easy. We all loved it. Five Big Stars.

  • 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?

    • Joanne November 23, 2017, 12:03 pm

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

  • 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.

    • 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.

  • Rebekah November 21, 2017, 12:22 am

    Is there anyway to make ahead?

    • 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.

  • Pat November 18, 2017, 11:22 am

    Any suggestions on a substitute for the butter on the topping for allergy/intollerence for milk?

    • Joanne November 20, 2017, 6:53 pm

      Coconut oil, walnut oil or an olive oil would be nice.

    • Terry Peikon January 7, 2018, 4:19 pm

      Earth Balance vegan ‘butter’, for the butter flavor, might work also.

  • Janet November 13, 2017, 9:08 pm

    I baked the squash in my convection oven and the halves were tender in 35 mins. Added a little fresh parmesan on top which gave a nice salted contrast to the sweetness. Great recipe.

  • Mary O. November 12, 2017, 8:55 am

    It’s hard to find vegetarian dishes for one. This recipe was perfect for me and I got two meals out of it! It was more delicious than I had expected it to be. Thank you so much!

  • 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

  • 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! 🙂

  • 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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