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
Here’s what you’ll need
Cut the acorn squash into wedges and scoop out the seeds with a spoon
Place them on a baking sheet and drizzle with olive oil
Also season them with salt and pepper
Then top with brown sugar and pop them in the oven
Bake until soft and carmelized around the edges
Once the squash is out of the oven melt the butter, cranberries and walnuts in a small saucepan
Pour the melted butter over the squash
I’ve never had acorn squash like this before, but I loved it!
- 2 acorn squash
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup brown sugar
- 4 tbsp butter
- 1/4 cup walnuts, chopped
- 1/4 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.