Recipe of Acorn Squash Stuffed With Cranberry and Pecans, as a festive dish perfect for autumn and winter gatherings. The sweet and tangy cranberries combined with crunchy pecans create a delightful contrast with the tender acorn squash. It’s a beautiful and flavorful centerpiece for any holiday table.
Cooking Time:
1 hour 20 minutes
Ingredients:
2 medium acorn squashes, halved and seeded
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup dried cranberries
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp unsalted butter, melted
Recipe:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Brush the cut sides of the acorn squash halves with olive oil and season with salt and black pepper. Place the squash cut side down on the prepared baking sheet and roast for 35-40 minutes until tender.
While the squash is roasting, combine the dried cranberries, chopped pecans, brown sugar, and ground cinnamon in a mixing bowl.
Once the squash is tender, remove it from the oven and flip it over so the cut side is facing up. Fill each squash half with the cranberry and pecan mixture, then drizzle with the melted butter.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and slightly caramelized.
Remove from the oven and let it cool slightly before serving.
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