Go Back
+ servings
Print

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
Keyword acorn, cranberries, cranberry, maple syrup, pecans, squash
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
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
  • 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

Calories: 270kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 389mg | Potassium: 458mg | Fiber: 3g | Sugar: 18g | Vitamin A: 766IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 1mg