This is one of the best, and easiest recipes to bake an Acorn Squash.
This year I (unintentionally) grew a huge patch of Acorn squash. I usually grow a few varieties of squash but somehow only the Acorn took hold. Anyways, this has prompted me to be on the lookout for a variety of ways to cook all of my Acorn squash!
This recipe was inspired from my good friend and fellow Health Coach, Lynne Wadsworth. You can learn more about Lynne HERE:
This recipe is also incredibly simple with very few ingredients (the best kind) — and it’s sure to be a crowd-pleaser!
Easy Roasted Acorn Squash With Walnuts & Cranberries
1 acorn squash 2 tsp olive oil 1 tbsp butter 1/4 cup each of chopped walnuts & dried cranberry mixture 1/2 tsp cinnamon 1/4 tsp nutmeg 2 tsp raw brown sugar or maple syrup
Cut acorn squash in half and scoop seeds from the middle. Pre-heat oven to 425 degrees. Brush freshly scooped squash halves with olive oil and place on baking sheet. Sprinkle seasonings (cinnamon, brown sugar, nutmeg) on top. Bake at 425 degrees for approximately 45 minutes to an hour, until squash looks cooked through and softened. To avoid overcooking the nuts and cranberries, do not add these until you remove squash from oven. Melt "butter" in a saucepan and gently cook walnuts and cranberries until slightly tender. When complete, transfer walnut & cranberry mixture into squash halves. Enjoy!
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