Roasted Acorn Squash w/ Walnuts & Cranberries
Ingredients
1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 tablespoons butter
Preparation
1
Turn your oven to 375F.
2
With a spoon, remove the seeds from the middle of each squash half.
3
Combine the walnuts, cranberries and brown sugar in a bowl.
4
Spoon half of the mixture each half of the squash.
5
Put 1 tablespoon of butter on top of each half of squash. Loosely cover with foil and bake for 1 hour 15 minutes, to 1 hour 30 minutes, until fork inserted into the squash goes in easily.
6
Remove from the oven, place on a plate and serve right away.
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About
What says “fall” better than pumpkins and squash? This velvety smooth Roasted Acorn Squash, stuffed with Walnuts, Cranberries, Brown Sugar & Butter will make you beg for more!
Yield:
2 Servings
Added:
Saturday, October 20, 2012 - 6:15am
