As the summer days wind down, it’s time to look toward the fall. This Roasted Acorn Squash Stuffed With Cranberries and Walnuts is a warm, fragrant way to celebrate this wonderful time of year.
You’ll Love This Roasted Acorn Squash Stuffed With Cranberries and Walnuts
Acorn squash is at its peak in the fall, and this recipe makes the most of its natural sweetness. Walnuts provides crunch, cranberries add tang, and everything comes together on a bed of warm, golden squash.
Many people say they’d love to cook more squashes and gourds in the fall, but they don’t know how. This recipe proves it’s easy to create a scrumptious meal from squash.
It Fits at Any Meal
This colorful dish makes a gorgeous presentation. With its red, golden and brown colors, it even looks like fall.
This recipe is packed with flavor, and it’s also packed with incredible nutrients. Acorn squash is loaded with vitamins, potassium, antioxidants and fiber. Walnuts are high in antioxidants and Omega-3s. Cranberries are an excellent source of anti-inflammatory agents, vitamins and antioxidants.
Tips for Making Roasted Acorn Squash Stuffed With Cranberries and Walnuts
- According to experts, you should choose acorn squash that feels heavy for its size. That’s a sign it’s still moist and full of flavor.
- If you don’t have fresh cranberries, frozen cranberries are fine. There is no need to thaw them first.
What to Serve with Roasted Acorn Squash Stuffed With Cranberries and Walnuts
Stick with a theme of warm, slightly sweet dishes with the colors and flavors of fall. Create a full meal that’s plant-based, hearty and totally satisfying.
Try a Corn and Potato Chowder that cooks easily in your slow cooker or Stewed Peppers and Tomatoes with Eggs.
Fall is the perfect time to sample a pumpkin beer, cranberry beer or a vanilla porter like this one from Breckenridge Brewery.
More Recipes You’ll Love
- White Chocolate Cranberry Cookies – the white chocolate makes them velvety smooth while the tangy flavor of cranberries keeps them from being overly sweet
- Apple Cider Shortbread Cookies – cookies that melt in your mouth with a creamy cider glaze
- Pumpkin Chocolate Chip Cranberry Bread – this moist, sweet bread will be the star of your brunch table.
- Fall Harvest Chex Mix – classic party recipe but with the fall-friendly additions of spices and pumpkin seeds
- Bourbon Apple Bars – combination of slightly tart apples, sweet streusel, rich bourbon and buttery crumbs
- Octoberfest Brats and Apples – an easy skillet meal that will warm your belly and your soul
- Pumpkin Pudding Cookies – velvety cookies that melt in your mouth
Roasted Acorn Squash Stuffed with Cranberries and Walnuts
You’ll love this Roasted Acorn Squash. The walnuts provide crunch, the cranberries add tang, and everything comes together on a bed of warm, golden squash.
- 1 acorn squash
- 1/2 cup fresh cranberries
- 1/2 cup walnuts roughly chopped
- 1/2 cup brown sugar
- 2 tbsp orange juice
- 1 tbsp honey
- 2 tbsp butter
Preheat oven to 375º F.
Cut the squash in half, then scrape out the seeds.
Add the cranberries, walnuts, and brown sugar, orange juice and honey together in a large bowl, then mix together until evenly coated.
Add the mixture evenly into the hollow centers of each half of the squash.
Top each half with 1 tbsp butter.
Place in a baking dish that is loosely covered with aluminum foil.
Bake until tender enough for fork to pierce easily, approximately 80-90 minutes.
Remove from oven and serve immediately.