Description
This Easy Roasted Acorn Squash recipe delivers a flavorful and comforting side dish perfect for fall meals. Tender acorn squash wedges are brushed with olive oil, sprinkled with brown sugar, and baked until caramelized. Topped with a warm blend of browned butter, toasted walnuts, and dried cranberries, this dish combines sweet, nutty, and savory flavors effortlessly.
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 a rimmed baking sheet to place the squash on.
- Prepare the squash: Cut each acorn squash in half, scoop out all seeds with a spoon, then cut each half into two wedges.
- Oil and season: Place the squash wedges in the baking dish and brush all sides with olive oil. Evenly sprinkle the brown sugar on top, and season with salt and freshly ground black pepper.
- Bake the squash: Bake the wedges in the preheated oven for about 1 hour, or until the squash is soft and caramelized around the edges.
- Prepare the topping: While the squash roasts, melt butter in a small saucepan over medium heat. Cook until the butter bubbles and develops a toasty, browned aroma.
- Add nuts and cranberries: Stir the toasted walnuts and dried cranberries into the browned butter, then spoon this mixture evenly over the roasted acorn squash before serving.
Notes
- The skin of the acorn squash is edible after roasting, becoming tender and adding texture.
- You can roast the acorn squash seeds similarly to pumpkin seeds using your favorite roasting method.
- Brown sugar may be substituted with maple syrup for a different but equally delicious flavor.
- The nutritional values provided are estimated and may vary based on exact ingredients and portion size.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1 wedge with topping)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
