Description
A delicious and nutritious dish featuring acorn squash stuffed with a sweet and savory mix of cranberries and pecans.
Ingredients
- 2 medium acorn squash
- 1 cup dried cranberries
- 1 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut the acorn squash in half and remove seeds.
- Brush the squash with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30 minutes.
- In a bowl, mix cranberries, pecans, maple syrup, and cinnamon.
- Flip the squash and fill each half with the cranberry-pecan mixture.
- Return to the oven and bake for another 15 minutes.
- Serve warm.
Notes
- Use fresh cranberries if available for a tart flavor.
- Substitute walnuts for pecans if preferred.
- Drizzle extra maple syrup before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American