Quick Acorn Squash Recipe with Cranberries

Butternut squash sllcies with. cranberries and nuts.

Quick Acorn Squash Recipe with Cranberries

My Acorn Squash with Cranberries features a sweet concoction of maple, cinnamon and butter poured over the top before baking and finished with roasted pecans and pumpkin seeds.

Course Side Dish

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 270kcal

Equipment

Sheet pan lined with foil or parchment
Foil crumpled to support squash
Microwave-safe dish
Foil or parchment paper
Cutting Board

Ingredients

1 acorn squash
4 tablespoons butter, melted extra-virgin olive oil if you don't have butter
¼ cup brown sugar light or dark
1 teaspoon cinnamon
⅛ teaspoon freshly grated nutmeg (use ¼ teaspoon bottled ground nutmeg)
½ teaspoon salt
3 teaspoon maple syrup (real) not pancake syrup
1 cup cranberries (fresh or frozen)
¼ cup chopped pecans or walnuts

Instructions

Preheat oven to 350 degrees. Quarter the acorn squash and remove seeds and stringy bits with a sharp edged spoon. (If you want larger portions, use squash halves instead of quarters.)
Place the squash, cut side up, 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 and seeds. 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 20 minutes. Remove the foil, baste with the pan drippings and continue to bake until the the squash is fork-tender about 10 minutes.
Serve with any remaining pan drippings poured over the top.

Notes

Cooking times: The cooking time will vary depending on whether or not you use the microwave recipe shortcut and the size of the squash you use.

Nutrition