This acorn squash reminds you of all that’s right with Fall, no matter what season you’re in at present. The warm brown sugar encrusted cranberries with a hint of cinnamon feels more like a dessert than a dinner side and yet the squash brings a healthiness that makes it quite sufficient for an evening meal. Plus you can add extras like spinach, kale, or quinoa–just mix it right in with the rest. Don’t have a lot of time? Tired when you get home at night? This recipe is easy to make, and tasty to devour! Only takes about an hour but tastes like it’s been prepared all day by a renowned chef.
Course
Side
Cuisine
Skill level
Beginner
Servings
4
Prep time
10-15 minutes
Cook time
50 minutes
Ingredients
2
acorn squash
1/2 cup
fresh cranberries
1/2 cup
brown sugar
2 tbsp.
melted, butter or margarine
1/2 tsp.
ground cinnamon
Instructions
Cut squash in halves lengthwise; remove seed. Combine cranberries, brown sugar, butter, and cinnamon. Fill squash halves with this mixture. Place in a shallow baking dish and surround with 1/2 inch of water. Bake at 350 degrees for 50 minutes or until squash is done.
Notes:
Prepared by Sara Marks who commented, “This is a sweet recipe, if you like sweet you will love it.”
