Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar

Blue circle with the letter VGrey circle with the letters GF
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar is the ultimate fall side dish packed with loads of classic fall flavors and spices!

Roasted Acorn Squash with Cranberries, Almonds and Brown Sugar

Growing up I was very blessed to be able to have a mom who was a good cook. She almost always made things from scratch and loved to have her kiddos in the kitchen to help. I guess that’s why my brother and I both feel comfortable in the kitchen and love to experiment. Who needs a recipe! 🙂

A fall favorite for our family growing up was roasted Acorn Squash! My mom would put tons of butter and brown sugar in the center of the squash. Roast it. Then scoop out the flesh. It was absolutely amazing! The acorn squash had a sweet taste and then with the butter made it creamy. It was totally my favorite fall time side dish.

I still make it at home today, just less sugar and butter.

When I found out the ingredients for this months Mystery Dish Challenge which were:  Sweet Potato, Kale, Squash (any kind, including pumpkin), Nutmeg, Venison, Turkey, Cranberries, Caramel, and Candy Corn.  I knew I was going to feature a squash and I thought of this Acorn Squash dish my mom use to make.  I roasted it the way she normally does and then “loaded it” with some of the mystery dish ingredients. Kinda like you would load a baked potato. The texture combination of the soft squash with the crunchy almonds and cranberries in this dish was perfect, I will definitely be making this again!

How to Make this Acorn Squash

To get started, preheat oven to 375º. Cut 2 acorn squash in half and clean out the inside. {the seeds and such till it is smooth}

Roasted Acorn Squash 5

Put 1 Tablespoon of butter in each half and cover top with tin foil. Place acorn squash on a baking sheet, cut side up.

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Bake in oven for 1 hour and 15 minutes or until flesh is tender and you can pierce with a fork easily.

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In the meantime, toast sliced almonds in a small saute pan over medium high heat for 5 minutes, or until just browned. Set aside.

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Once acorn squash is finished. Using a fork gently scrap acorn squash flesh away from sides. {be careful not to pierce through the shell} Lastly, top each half with 1 Tablespoon of brown sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, 1 Tablespoon of craisins, and 1 Tablespoon of toasted almonds.  Enjoy!

Roasted Acorn Squash #squash #holiday #sidedish #roastedvegetables

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Roasted Acorn Squash 5

Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 1 hour 15 mins
  • total_time Total Time: 1 hour 25 mins
  • yield Yield: 4 Servings 1x
  • category Category: Side Dish
  • method Method: Oven
  • cuisine Cuisine: American

Description

Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar is the ultimate fall side dish packed with loads of classic fall flavors and spices!

Scale

Ingredients

  • 2 Acorn Squash, halved and seeds removed
  • 4 Tablespoons of butter
  • 4 Tablespoons of brown sugar
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of ground cinnamon
  • 4 Tablespoons of craisins
  • 4 Tablespoons of sliced almonds, toasted

Instructions

  1. To get started, preheat oven to 375º.
  2. Cut acorn squash in half and clean out the inside. {the seeds and such till it is smooth}
  3. Put 1 Tablespoon of butter in each half and cover top with tin foil. Place acorn squash on a baking sheet, cut side up.
  4. Bake in oven for 1 hour and 15 minutes or until flesh is tender and you can pierce with a fork easily.
  5. In the meantime, toast sliced almonds in a small saute pan over medium high heat for 5 minutes, or until just browned. Set aside.
  6. Once acorn squash is finished. Using a fork, gently scrap acorn squash flesh away from sides. {be careful not to pierce through the shell}
  7. Lastly, top each half with 1 Tablespoon of brown sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, 1 Tablespoon of craisins, and 1 Tablespoon of toasted almonds.
  8. Enjoy!

Keywords: acorn squash recipe, how to make acorn squash, easy vegetarian recipe, vegetarian recipe for dinner, easy squash recipe, easy recipe for squash, easy side dish, healthy side dish, healthy appetizer recipe

 

Other dishes I made for this month’s Mystery Dish:

Mystery Dish Challenge

  1. Pumpkin Spice Cupcakes with Cinnamon Buttercream2. Roasted Acorn Squash with Cranberries, Almonds, and Brown Sugar3. Sweet Potato and Sausage Soup4. Pumpkin Magic Bars5. Pumpkin Pie Cake6. Sweet Potato, Smoked Turkey, and Cranberry Croque Madame7. Caramel Candy Corn Poke Cake8. Roasted Butternut Squash Pizza with Kale and Ricotta9. Sweet Potato Cranberry Quick Bread10. Venison with Sweet Potato Hash & Fried Egg11. Orange Cranberry Bread12. Sweet Potato Pie with Cranberry Compote

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26 Responses
  1. Anna Dawson@Online Diet Doctors

    I don’t know that I’ve ever eaten acorn squash before . . . but this definitely makes me want to try it. It looks DELICIOUS, and so fallish!

    1. Krista @ Joyful Healthy Eats
      Krista

      Oh Anna, you need to give it a try. It is a great fall side option, you will love it! Thanks so much for stopping by. I hope you had a wonderful Thanksgiving.

  2. Diane Balch

    Great looking squash love the cranberries and almonds… so seasonally good. Thanks for sharing it with us on foodie friday.

    1. Krista @ Joyful Healthy Eats
      Krista

      Thanks Diane, those are all my favorite things to add to a salad so it seemed like a good idea of a roasted squash. Was delicious! 🙂 Thanks so much for the great party, as always!

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