Description
Acorn Squash with Cranberries is a stunning autumn dish that perfectly marries the sweet, nutty flavor of roasted acorn squash with tart, juicy cranberries. This easy-to-make recipe is ideal for holiday gatherings or cozy dinners, showcasing a delightful blend of textures and flavors that will impress your guests. With its vibrant colors and health benefits, it serves as a versatile side or a vegetarian main dish that everyone will love.
Ingredients
Scale
- 2 medium acorn squash (about 1.5 lbs total)
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve each acorn squash lengthwise and scoop out the seeds.
- Drizzle olive oil over each half and season with salt, pepper, and cinnamon.
- Fill each squash half with cranberries and sprinkle brown sugar on top.
- Place cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender and caramelized.
- Flip, drizzle with pan juices, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side/Vegetarian Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 acorn squash (approximately 200g)
- Calories: 180
- Sugar: 20g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg