Roasted Acorn Squash with Walnuts and Cranberries
Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and everyone’s loved it.
Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and everyone’s loved it.
- Carbohydrate 23.0449484418393 g
- Cholesterol 11.4386718799054 mg
- Fat 4.8731867207815 g
- Fiber 1.73381249606609 g
- Protein 0.9210414062747 g
- Saturated Fat 2.81594250119698 g
- Serving Size 1 1 Serving (126g)
- Sodium 56.2143125143837 mg
- Sugar 21.3111359457732 g
- Trans Fat 0.354313593884446 g
- Calories 131 calories
Step-by-step
- Heat the oven to 400 degrees F.
- Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.
- Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour.
- When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.
Checking Doneness Without Tools
Visual cues dictate success when roasting winter squash at 400 degrees Fahrenheit without relying on thermometers. Piercing the thickest part of the wedge with a paring knife reveals resistance; if the blade glides in effortlessly with zero crunch from the flesh, the vegetable has reached peak tenderness. Caramelized edges indicate sugars are developing properly on the surface.
Stretching Surplus Portions
Extra wedges yield efficient second-day meals when repurposed deliberately. Slicing leftover squash into grains or folding chilled pieces into green salads adds bulk without requiring fresh cooking. Storing roasted squash in an airtight container within the refrigerator preserves quality for up to four days.
Managing Pan Heat
Gentle warmth prevents butter from separating when melting it alongside nuts in a saucepan. Keeping the burner at medium allows fats to bubble just enough to toast the walnuts without burning their delicate oils. Pouring this warm mixture over the squash immediately before serving ensures maximum adherence.
