For someone who loves and uses sweet potatoes as much as I do, I have been seriously neglecting some of the other delicious fall/winter root vegetables. For example- the acorn squash. (Where is the love, Sarah?!)
Not cooking with acorn squash sooner was a huuuuge mistake, for it turns out that acorn squash is all kinds of delicious! While there are dozens of ways to use acorn squash, this recipe in particular was not only delicious, but incredibly easy! If you happen to have an acorn squash in your house at this moment, start preheating your oven now! It’s worth it, and the prep time will only take you 5 minutes!
With Thanksgiving right around the corner, I have easily imagined this recipe serving as an entrée dish for a vegetarian Thanksgiving. Surround this delicious squash with green bean casserole, cranberry sauce, and sweet potato biscuits, and you will have one incredibly delicious vegetarian meal, a very full plate, and zero complaints about a missing turkey!
On that note, make sure you check back in a few days for my very own ‘Build Your Own Vegetarian Thanksgiving’ post.
Tis’ the season to be jolly! (and go green!)
A Rented Kitchen
- 1 Acorn Squash, cut in half
- ½ cup walnuts, roughly chopped
- ½ cup cranberries, frozen or fresh
- 3 Tablespoons brown sugar
- 2 Tablespoons butter
- Preheat your oven to 375F.
- In a small bowl, combine the walnuts, cranberries, and brown sugar. Mix well to combine.
- Rinse the acorn squash and cut in half.
- Using a spoon, scoop the seeds out of each half and discard.
- Using a fork, poke a few holes in the bottom and top of each squash half, and then evenly divide the fruit and nut mixture between two halves of the squash.
- Top each haf with 1 Tablespoon of butter, and place side by side in a square baking pan.
- Cover the pan loosely with aluminum foil and bake for 1 hour 15 minutes- 1 hour 30 minutes. (Done with a fork can be easily inserted).
- Serve warm and enjoy!
Notes and Tips:
- Yield: 2 Servings
- Vegan? Either substitute vegan butter, or drizzle with a little bit of honey/agave.
- Source: Let the Baking Begin!
- Like this recipe?! Check out these other delicious fall favorites from ‘A Rented Kitchen’! (Recipe links found below photos)