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How to Make Roasted Acorn Squash with Apples and Cranberries - A Step-by-Step Guide

Roasted acorn squash with apples and cranberries is a delicious and flavorful dish that is perfect for the fall and winter season. The combination of sweet and savory flavors, along with a hint of warm spices, makes this dish a perfect side for holiday gatherings or any cozy weeknight dinner.

The star of this recipe is the acorn squash, a winter squash with a slightly sweet and nutty flavor. When roasted, the flesh becomes tender and caramelized, making it the perfect canvas for the o...

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Ingredients

  • 2 large acorn squash
  • 3 Granny Smith apples - peeled, cored, and diced
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup dried cranberries
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup water
  • 2 tablespoons butter
  • ½ cup finely chopped walnuts (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
  • Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
  • Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
  • Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
  • Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

    • Nutrition

    226 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 185mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 5g
    • Total Sugars: 23g
    • Protein: 3g
    • Vitamin C: 21mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 685mg

    Categories

    Vegetarian recipes
    Side recipes
    Fall recipes
    Healthy recipes
    Easy recipes