Recipe Image
Roasted Acorn Squash With Nuts and Cranberries
Servings
Servings:
Eight
Serving Size
Serving Size:
1 wedge

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Title

Roasted Acorn Squash With Nuts and Cranberries

Recipe Type
Description

A buttery squash dripping in brown sugar glaze.

Ingredients

Ingredients

  • 1 medium acorn squash
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ¼ cup chopped nuts (suggested walnuts, pecans or almonds)
  • ¼ cup dried cranberries
Directions

Directions

Preheat oven to 400 F. Wash, then cut acorn squash in half and scoop out the seeds from the middle with a spoon. After removing the seeds. Cut each squash half into four wedges and place into a baking dish. Brush the wedges with olive oil and top with brown sugar and pepper. Bake for 40 minutes or until squash can be pierced by a fork. In a saucepan, heat butter, nuts and cranberries over medium heat. Spoon mixture over squash wedges.

Dietary and Nutrition

Widgets

Squash is a nutrient-rich food and an excellent source of fiber. One-half cup of cooked, mashed squash without added salt has 42 calories, 0 grams (g) fat, 1 g protein, 11 g carbohydrate, 3 g fiber and 4 milligrams sodium. Squash is high in beta-carotene, which our bodies use to make vitamin A, and the mineral potassium.

Learn more

Field to Fork Winter Squash! (FN1801, Reviewed Jan. 2020)

Squash has been used as a nutritious food for thousands of years in North America. You might find buttercup, butternut, acorn and/or spaghetti squash in your local grocery store.

Let's Enjoy Winter Squash! (FN1979, July 2020)

Winter squash is a nutrient-rich food and an excellent source of fiber. This handout provides tips and recipes for preparing and preserving winter squash.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.

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