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Acorn Squash with Maple Butter and Cranberries

Servings: 4


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


  • 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 yop.