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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
  • 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

    • Joanne October 26, 2012, 2:05 pm

      Thank you!

  • 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!


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