Roasted Acorn Squash w/ Walnuts & Cranberries
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
Turn your oven to 375F.
With a spoon, remove the seeds from the middle of each squash half.
Combine the walnuts, cranberries and brown sugar in a bowl.
Spoon half of the mixture each half of the squash.
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.
Remove from the oven, place on a plate and serve right away.
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!
Saturday, October 20, 2012 - 6:15am