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.
Ingredients
- 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
Instructions
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Preheat oven to 375º F.
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Cut the squash in half, then scrape out the seeds.
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Add the cranberries, walnuts, and brown sugar, orange juice and honey together in a large bowl, then mix together until evenly coated.
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Add the mixture evenly into the hollow centers of each half of the squash.
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Top each half with 1 tbsp butter.
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Place in a baking dish that is loosely covered with aluminum foil.
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Bake until tender enough for fork to pierce easily, approximately 80-90 minutes.
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Remove from oven and serve immediately.
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Enjoy!