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.
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.