Prep Time:
Yield:
Category:
Method:
Cuisine: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
- To get started, preheat oven to 375º.
- 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!
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
