Roasted Acorn Squash with Walnuts and Cranberries

Roast acorn squash in the oven and top with butter,crunchy walnuts and sweet cranberries. Recipe from


  • 2 acorn squash
  • 1-2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup brown sugar
  • 4 tbsp. butter
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup dried cranberries

Note-There are lots of options, here.  Try substituting pecans or almonds for walnuts or use dried cherries, dried figs or even golden raisins instead of the cranberries, for this. Add a little maple syrup or spice it up with some sriracha or hot sauce.


  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half and use a spoon to remove all the seeds from the squash then carefully cut each half into 4 wedges.
  3. Place the wedges into a large baking dish then drizzle with olive oil and sprinkle with salt, pepper and brown sugar.
  4. Bake the squash in the oven for 1 hour to 1 hour and 15 minutes or until soft and caramelized around the edges.
  5. Remove the squash from the oven. In a small saucepan over medium heat add the butter, walnuts and cranberries; cook until the butter is melted, then drizzle over the squash
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