Roasted Acorn Squash with Apples and Cranberries

Name: Roasted Acorn Squash with Apples and Cranberries
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 whole Acorn Squash; 2 tbsp Brown Sugar; 2 tbsp Butter; 1 cup Celery; 0.5 cup Chopped Walnuts; 1 cup Dried Cranberry; 3 whole Granny Smith Apple; 0.5 tsp Ground Cinnamon; 0.13 tsp Ground Nutmeg; 1 cup Onion; 0.5 tsp Salt; 0.33 cup Water

Side Dish 🥗Dinner 🍽️ American Low-Sodium Gluten-Free Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️

Roasted acorn squash mingles with tart Granny Smith apples and chewy cranberries for a sweet-tart bite, rounded out by warm cinnamon, nutmeg, and a buttery finish. Toasty walnuts add nutty crunch while the vegetables turn tender and caramelized in the oven. Roasted Acorn Squash with Apples and Cranberries is a cozy autumn side that shines on Thanksgiving or any cool-weather dinner.

Prep30 mins
Cook1 hr 20 mins
Serves8
DifficultyEasy

Roasted Acorn Squash with Apples and Cranberries

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Place the squash in a large pot of boiling water; boil for 15 to 20 minutes. Move the squash to a large bowl of ice-cold water and let it sit until cool enough to handle, 5 to 10 minutes.
3

Peel the squash along the ridges with a vegetable peeler, then use a teaspoon or grapefruit spoon to scoop out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Cut the remaining squash into bite-sized pieces.
4

In a large bowl, combine the squash, apples, celery, onion, and dried cranberries.
5

In a small bowl, mix the brown sugar, salt, cinnamon, and nutmeg. Add this to the squash mixture and toss well to combine. Pour the mixture into the prepared baking dish. Add the water and dot the top with butter. Sprinkle with the walnuts.
6

Bake, uncovered, in the preheated oven until the squash is tender when pierced with a fork, about 1 hour. If needed, add some liquid halfway through to keep it from drying out. Serve hot.