Cranberry & Walnut Stuffed Acorn Squash
Recipe: #25133
October 31, 2016
Categories: Side Dishes, Cranberry, Squash, Christmas, Sunday Dinner, Thanksgiving Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This will really shine at your holiday meal, or any time you just want to add a little something fancy to your dinner table."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (201 g)
- Calories 392.3
- Total Fat - 30.8 g
- Saturated Fat - 9.1 g
- Cholesterol - 30.5 mg
- Sodium - 104.8 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 4.3 g
- Sugars - 21.8 g
- Protein - 6 g
- Calcium - 50.8 mg
- Iron - 1.3 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 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 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.
1 Reviews
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