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    HOME » Recipes » Sides

    Published: Nov 5, 2019 · Modified: Apr 9, 2021· This website generates income via ads ·

    Acorn Squash with Cranberries

    Jump to Recipe Print Recipe Pin Recipe

    The holidays are here and the perfect accompaniment to your turkey or ham is Acorn Squash with Cranberries. This dish gets it's sweetness from maple syrup and brown sugar. It gets it's tang from fresh cranberries. This dish is not super sweet and the cranberries remain tart and pucker-worthy. This is the perfect Fall side dish.

    Wedges of Acorn Squash with Cranberries and pecans

    Acorn squash is a mild flavored winter squash, is low in calories, and packed with various nutrients, especially high in vitamin C. It has an acorn-like shape with ridged skin that can vary in color from dark green to white. It is a versatile vegetable, actually a gourd, which can be used in savory and sweet recipes, like my delicious Autumn Pie.

    Jump to:
    • Ingredients:
    • Instructions:
    • Top Tip:
    • Recipe

    Ingredients:

    • Acorn squash
    • Butter
    • Brown sugar
    • Cinnamon
    • Grated nutmeg
    • Salt
    • Maple syrup (real)
    • Cranberries (fresh or frozen)
    • Pecans

    (See recipe card for quantities.)


    Instructions:

    • Preheat oven to 350 degrees. Quarter the acorn squash and remove seeds and strings with a sharp edged spoon. Place the pieces on a parchment or foil lined baking sheet. Use wadded up pieces of foil to keep the wedges upright.
    • Add the melted butter, brown sugar, cinnamon, nutmeg, salt, and maple syrup to a bowl and mix well. Set aside.
    • Fill the squash well with cranberries and sprinkle on the nuts. Pour the maple butter over the cranberries and nuts and brush the cut edges of squash. 
    • Cover with foil and bake at 350 degrees for 30-40 minutes. Remove the foil, baste with the pan drippings and continue to bake until the the squash is fork-tender about 30 minutes. 
    • Serve with any remaining pan drippings poured over the top.

    Top Tip:

    The hard skin makes acorn squash a bit tricky (and scary) to peel with a knife, but a good sharp peeler works. My preference is to cut it into wedges, thick like pictured or thinner, and cook it with the peel on. The meat can easily be scooped out or you can the remove the cooked peel and cube the flesh. It can also be roasted whole with a few knife stabs through the skin to allow the steam to escape. You can then cut it and use the flesh.


    Recipe

    Acorn Squash with Maple Butter and Cranberries

    My Acorn Squash with Cranberries features a sweet concoction of maple, cinnamon and butter pored over the top before baking and finished with roasted pecans.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 296 kcal

    Equipment

    • Sheet pan lined with foil or parchment
    • Foil crumpled to support squash

    Ingredients
      

    • 1 acorn squash
    • 4 tablespoon butter, melted
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • ⅛ teaspoon freshly grated nutmeg (use ¼ teaspoon ground nutmeg)
    • ½ teaspoon salt
    • 3 tablespoon maple syrup (real)
    • 1 cup cranberries (fresh or frozen)
    • ¼ cup chopped pecans

    Instructions
     

    • Preheat oven to 350 degrees. Quarter the acorn squash and remove seeds and strings with a sharp edged spoon. Place the pieces on a parchment or foil lined baking sheet. Use wadded up pieces of foil to keep the wedges upright.
    • Add the melted butter, brown sugar, cinnamon, nutmeg, salt, and maple syrup to a bowl and mix well. Set aside.
    • Fill the squash well with cranberries and sprinkle on the nuts. Pour the maple butter over the cranberries and nuts and brush the cut edges of squash.
    • Cover with foil and bake at 350 degrees for 30-40 minutes. Remove the foil, baste with the pan drippings and continue to bake until the the squash is fork-tender about 30 minutes.
    • Serve with any remaining pan drippings poured over the top.

    Nutrition

    Nutrition Facts
    Acorn Squash with Maple Butter and Cranberries
    Amount per Serving
    Calories
    296
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    8
    g
    40
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    400
    mg
    17
    %
    Potassium
     
    481
    mg
    14
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    24
    g
    27
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    766
    IU
    15
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    79
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword acorn, cranberries, cranberry, maple syrup, pecans, squash
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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