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Roasted Acorn Squash with Apples and Cranberries
Roasted Acorn Squash with Apples and Cranberries
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Roasted acorn squash with apples, cranberries - a delightful fall side dish ideal for Thanksgiving.
Ingredients:
  • 2 large acorn squash
  • 3 Granny Smith apples - peeled, cored, and diced
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup dried cranberries
  • 2 tablespoons brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.33333334326744 cup water
  • 2 tablespoons butter
  • 0.5 cup finely chopped walnuts
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Boil the squash in a large pot of water for 15-20 minutes. Then, transfer the squash to a bowl of ice water and let it cool for 5-10 minutes before handling.
  • Peel the squash using a vegetable peeler along the ridges, then scoop out the peel in the valleys with a teaspoon or grapefruit spoon. Cut the squash in half, remove the seeds and stem, and then cut the squash into bite-sized chunks.
  • In a large bowl, toss together squash, apples, celery, onion, and dried cranberries.
  • In a small bowl, mix brown sugar, salt, cinnamon, and nutmeg. Toss with the squash mixture until well combined. Transfer the mixture to the baking dish. Add water, dot with butter, and sprinkle with walnuts.
  • Roast squash in the oven until fork-tender, adding liquid halfway through if needed to keep it moist. Serve piping hot.

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