Cranberry & Walnut Stuffed Acorn Squash
Recipe: #22778
February 06, 2016
Categories: Side Dishes, Cranberry, Squash, Christmas, Sunday Dinner Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Pretty to look at and you can cater this dish to your preference, in terms of sweetness, but it really ends up being the perfect balance, since the cranberries cut a lot of sugar and the orange enhances all the flavors."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (105.6 g)
- Calories 382.4
- Total Fat - 30.4 g
- Saturated Fat - 8.4 g
- Cholesterol - 30.5 mg
- Sodium - 102.9 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 3.5 g
- Sugars - 19.2 g
- Protein - 8 g
- Calcium - 26.9 mg
- Iron - 1.1 mg
- Vitamin C - 11.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375º F.
Step 2
Cut each squash in half (make halves as even as possible) and scrape out seeds.
Step 3
Place squash cut side up in a large greased baking dish.
Step 4
In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
Step 5
Divide mixture into 4 parts and stuff into hollow center of squash.
Step 6
Top each half with 1 tablespoon butter.
Step 7
Cover baking dish loosely with aluminum foil and transfer to oven.
Step 8
Bake for 60-90 minutes, or until squash is fork tender.
Step 9
Remove from oven and serve immediately.
Tips
No special items needed.
0 Reviews
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