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  • Writer's pictureThe Farmer's Wife

Acorn Squash with walnuts and cranberries

2 medium acorn squash

1 tablespoon olive oil

Salt and fresh ground black pepper

3 tablespoons brown sugar, maple syrup or honey

3 tablespoons butter

1/4 cup roughly chopped walnuts, lightly toasted

1/4 cup dried cranberries

**You could also use some of the apples from your CSA Share this week! Just peel them and dice them up into bite sized pieces and toss with the mixture.

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 45 minutes.

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.

Continue to bake the squash with nuts & berries for another 10-15 minutes (~1 hour total cook time).

*After adding the nuts & berries, I sprinkle a little more brown sugar on top to help meld the flavors of the toppings with the squash.

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