Description
Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar is the ultimate fall side dish packed with loads of classic fall flavors and spices!
Ingredients
Scale
- 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
- To get started, preheat oven to 375ยบ.
- Cut acorn squash in half and clean out the inside. {the seeds and such till it is smooth}
- Put 1 Tablespoon of butter in each half and cover top with tin foil. Place acorn squash on a baking sheet, cut side up.
- Bake in oven for 1 hour and 15 minutes or until flesh is tender and you can pierce with a fork easily.
- In the meantime, toast sliced almonds in a small saute pan over medium high heat for 5 minutes, or until just browned. Set aside.
- 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!
