Description
This easy roasted acorn squash recipe is a delicious and simple way to prepare acorn squash wedges caramelized with brown sugar and enhanced with a buttery topping of toasted walnuts and dried cranberries. Perfect as a cozy fall side dish, it combines tender roasted squash with sweet and crunchy accents for a comforting and flavorful experience.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt and fresh ground black pepper, to taste
- 3 tablespoons brown sugar or maple syrup
Topping
- 3 tablespoons butter
- 1/4 cup walnuts, chopped and lightly toasted
- 1/4 cup dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and prepare a large baking dish or rimmed baking sheet for roasting the squash.
- Prepare the squash: Cut each acorn squash in half, then use a spoon to scoop out all the seeds from the middle. Carefully cut each half into two wedges for even roasting.
- Season the wedges: Place the squash wedges in the baking dish and brush all sides evenly with olive oil. Sprinkle brown sugar evenly over the wedges, then season with salt and freshly ground black pepper to your liking.
- Roast the squash: Bake the wedges in the preheated oven for about 1 hour, or until they are soft and caramelized around the edges, developing a sweet and tender texture.
- Prepare the topping: While the squash roasts, add the butter, toasted walnuts, and dried cranberries to a small saucepan over medium heat. Cook until the butter bubbles and releases a toasty aroma, carefully stirring to combine the flavors.
- Finish and serve: Spoon the browned butter mixture with walnuts and cranberries generously over the roasted squash wedges right before serving for a rich and flavorful finish.
Notes
- You can eat the acorn squash skin after roasting as it becomes tender and flavorful.
- Roast the acorn squash seeds separately as you would pumpkin seeds for a crunchy snack.
- This recipe serves 8 and is perfect for autumn or holiday meals.
- The brown sugar can be substituted with maple syrup for a different sweetness profile.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
