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


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



  • 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


  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!

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