Cranberry & Walnut Stuffed Acorn Squash
October 31, 2016
"This will really shine at your holiday meal, or any time you just want to add a little something fancy to your dinner table."
- 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
Preheat oven to 375º F.
Cut each squash in half (make halves as even as possible) and scrape out seeds.
Place squash cut side up in greased baking dish.
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.
Divide mixture into 4 parts and stuff into hollow center of squash.
Top each half with 1 tablespoon butter.
Cover baking dish loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
Remove from oven and serve immediately.
No special items needed.