Roasted Acorn Squash with Walnuts & Cranberries Recipe

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squash walnuts cranberries

Fall brings new produce in season. Winter squash is a popular fall produce that can be prepared several ways. The nice things about winter squash is that it can be stored for an extended period of time. When I find a good deal on winter squash, I will buy a few and store them for later in the winter. For tips on how to store winter squash, make sure to read my previous post.

acorn squash

This recipe is for acorn squash but it could also be used for sweet dumpling squash. The main thing to consider when cooking winter squash is that they take a long time too cook. You want to allow about an hours time to make sure the squash gets nice and soft.

For another variation of acorn squash try my baked acorn squash recipe. This one has maple syrup in the ingredients!

Roasted Acorn Squash with Walnuts & Cranberries Recipe
 
Author:
Ingredients
  • 2 acorn squash
  • 2 tbsp. olive oil
  • Fresh ground salt & pepper
  • ΒΌ cup brown sugar
  • 4 tbsp. unsalted butter
  • ⅓ cup walnuts, chopped
  • ⅓ cup dried cranberries
Instructions
  1. Preheat oven to 400 degrees F.
  2. Prep a 9x13 baking dish with cooking spray.
  3. Cut both squashes in half and remove seed and stringy flesh, then cut each side into 4 wedges (16 wedges total).
  4. Place wedges flesh side up in baking dish, drizzle with olive oil, season with salt and pepper, sprinkle with brown sugar.
  5. Bake for 1 hour or until fork tender.
  6. In a small saucepan combine walnuts, cranberries and butter and cook over low heat until butter melts; spoon over wedges.
  7. Serve & enjoy!

roasted acorn squash

Make sure you check out my other easy recipes in my recipe index!

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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