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Acorn Squash

This easy acorn squash recipe with butter, brown sugar, walnuts and cranberries is the perfect side dish to any autumn feast you're preparing especially roast turkey for Thanksgiving.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dishes
Cuisine: American
Keyword: Acorn Squash
Servings: 4 servings
Calories: 567kcal
Author: Lois

Ingredients

  • 2 acorn squash; cut in half with seeds removed
  • ½ cup butter; divided
  • ⅓ cup brown sugar
  • ¾ cup dried cranberries
  • ¾ cup chopped walnuts
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon

Instructions

  • Place the halved acorn squash in a baking dish.
  • Add ¼ cup to ½ cup water to the bottom of the dish.
  • Add 1 tablespoon of butter to each of the acorn squash halves followed by ½ tablespoon of brown sugar.
  • Sprinkle the cavities with the nutmeg and cinnamon as well.
  • Bake in a preheated 400°F oven for about 60 minutes or until the squash is fork tender.
  • Set the squash aside while you prepare the cranberry and walnut mixture.
  • Add the remaining 4 tablespoons of butter to a skillet.
  • Allow the butter to melt over medium/high heat.
  • Add the remaining brown sugar and combine with the melted butter.
  • Add the cranberries, chopped walnuts.
  • Stir to combine.
  • Divide the mixxture evenly between the 4 acorn squash.
  • Serve immediately.

Notes

Drizzle a little maple syrup over the top of each acorn squash right before serving.

Nutrition

Serving: 1g | Calories: 567kcal | Carbohydrates: 59g | Protein: 5g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 193mg | Fiber: 9g | Sugar: 37g