Description
A sweet and savory dish featuring roasted acorn squash topped with a maple glaze, crunchy pecans, and tart cranberries.
Ingredients
Scale
- 1 medium acorn squash, halved and seeded
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil and place cut-side down on a baking sheet.
- Roast for 30 minutes until tender.
- Flip squash, drizzle with maple syrup, and sprinkle cinnamon and salt.
- Top with pecans and cranberries.
- Return to oven for 10 minutes.
- Serve warm.
Notes
- Use fresh cranberries if dried are unavailable.
- Adjust maple syrup to taste.
- Walnuts can replace pecans.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg