I am a huge fan of squash so this recipe made my whole day. This was a perfect squash side dish. It was sweet and savory and so delicious. It made me so excited for fall!
The prep for this dish is only a few minutes, but keep in mind that the squash does need to roast for an hour.
I found the original recipe at Inspiredtaste.net.
Roasted Acorn Squash with walnuts and cranberries
2 acorn squash
1 tablespoon olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons brown sugar
2 tablespoons butter
1/4 cup walnuts, coarsely chopped
1/4 cup dried cranberries
Preheat oven to 400 degrees F.
Cut the squash in half, remove all the seeds with a spoon and then carefully cut each half into 4 wedges.
Place the wedges into a large baking dish then drizzle with olive oil and sprinkle with salt, pepper and brown sugar.
Bake the squash in the oven (uncovered) for 1 hour or until soft and browned around the edges.
Remove the squash from the oven. In a small saucepan over medium heat add the butter, walnuts and cranberries; cook until the butter is melted, then drizzle over the squash.