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

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Field to Fork Winter Squash! (FN1801, Reviewed Jan. 2025)

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.

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