Roasted Acorn Squash with Walnuts & Cranberries Recipe
- 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
- Preheat oven to 400 degrees F.
- Prep a 9x13 baking dish with cooking spray.
- Cut both squashes in half and remove seed and stringy flesh, then cut each side into 4 wedges (16 wedges total).
- Place wedges flesh side up in baking dish, drizzle with olive oil, season with salt and pepper, sprinkle with brown sugar.
- Bake for 1 hour or until fork tender.
- In a small saucepan combine walnuts, cranberries and butter and cook over low heat until butter melts; spoon over wedges.
- Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/roasted-acorn-squash-walnuts-cranberries-recipe/
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