I first had acorn squash about 2 years ago. I honestly had never heard of it, but a friend made it for dinner and prepared it with butter and brown sugar. I really liked it! Butter and brown sugar…what’s not to like?
As Thanksgiving quickly crept up on me I started looking up different squash recipes. We’re not really a squash family..per se…so all of this is kind of adventurous of us! Kara and I tried spaghetti squash and butternut squash and then it was time for acorn squash. I tried making it once before with butter, brown sugar and maple syrup, but I thought the maple syrup was too…maple-y. It kind of overpowered it in my opinion. When I saw this recipe I really wanted to try it. It was easy and different and a just a little more fun than the version that had already won me over. Plus the brown sugar and cranberries were right up my alley.
I thought this acorn squash was so delicious. We all really liked it. My mom loved it so much she’s added it to her Thanksgiving Day menu. Unfortunately Kara, Cliff and I will be celebrating Thanksgiving in Italy…I kind of doubt I’ll be able to get it there! Oh well!
Side Note…I wanted to give a shout out to one of my best friend Alana’s parents. This olive oil is courtesy of them. Completely homemade and I was obsessed!!! Seriously obsessed! Love this stuff
2 acorn squash
1-2 tbsp. olive oil
½ teaspoon salt
¼ teaspoon pepper
¼ cup brown sugar
4 tablespoon butter
¼ cup walnuts, chopped
¼ cup dried cranberries
Preheat oven to 400 degrees F. Cut the squash in half and use a spoon to remove the seeds. Cut each half into 4 wedges.
Place the wedges in a large baking dish and drizzle with olive oil and sprinkle with salt, pepper and brown sugar. Bake the squash for about 1 hour, or until soft and caramelized around the edges.
Remove the squash from the oven. In a small saucepan over medium heat, add the butter, walnuts and cranberries. Cook until the butter is melted, then drizzle over the squash and serve.
Inspired by: Inspired Taste