Fall brings new produce in season. Winter squash is a popular fall produce that can be prepared several ways. The nice things about winter squash is that it can be stored for an extended period of time. When I find a good deal on winter squash, I will buy a few and store them for later in the winter. For tips on how to store winter squash, make sure to read my previous post.
This recipe is for acorn squash but it could also be used for sweet dumpling squash. The main thing to consider when cooking winter squash is that they take a long time too cook. You want to allow about an hours time to make sure the squash gets nice and soft.
For another variation of acorn squash try my baked acorn squash recipe. This one has maple syrup in the ingredients!
- 2 acorn squash
- 2 tbsp. olive oil
- Fresh ground salt & pepper
- ΒΌ cup brown sugar
- 4 tbsp. unsalted butter
- ⅓ cup walnuts, chopped
- ⅓ cup dried cranberries
- Preheat oven to 400 degrees F.
- Prep a 9x13 baking dish with cooking spray.
- Cut both squashes in half and remove seed and stringy flesh, then cut each side into 4 wedges (16 wedges total).
- Place wedges flesh side up in baking dish, drizzle with olive oil, season with salt and pepper, sprinkle with brown sugar.
- Bake for 1 hour or until fork tender.
- In a small saucepan combine walnuts, cranberries and butter and cook over low heat until butter melts; spoon over wedges.
- Serve & enjoy!
Make sure you check out my other easy recipes in my recipe index!
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