Oven-roasted acorn squash, tossed with freshly grated nutmeg,  topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted,  cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium!  The smell alone of this dish will bring home the holidays.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Squash:
Cherry Sauce:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Place cherries in a bowl; stir in sugar. Set aside.

  • Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.

  • Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.

  • Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.

  • Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.

  • Add cold, sliced butter and vanilla. Swirl pan until butter melts.

  • Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.

Tips

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Nutrition Facts

291 calories; protein 3g; carbohydrates 32.8g; fat 16g; cholesterol 15.3mg; sodium 206.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2019
Delicious! Warning though google search the best way to peel acorn squash lol! It was painful for me. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2016
While there are things I don't quite understand about this recipe to make it close to as pictured. The flavor was really good. I used pecans instead of almonds in mine. It was a hit at Thanksgiving this year and it is an incredibly fragrant dish so it made the whole house smell good. Read More
(1)
Rating: 4 stars
11/28/2019
Delicious! Warning though google search the best way to peel acorn squash lol! It was painful for me. Read More
(1)
Rating: 5 stars
10/11/2017
Absolutely delicious! I've made it twice now- once without the sugar and alcohol during a Whole 30 venture so it wasn't truly sauce but still delicious! This time I made it full out (no nuts though) and it's spectacular. Definitely making it for Thanksgiving this year. Read More
(1)
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Rating: 5 stars
11/28/2015
I wish I could give this 10 stars it was just that amazing. This will be for sure a new addition to the holiday season every year from here on out. Jaana you outdid your self with this one. Thank you sooo much! Read More
Rating: 5 stars
11/28/2015
This dish is a delicious side dish or appetizer! The squash by itself is delicious; the sauce brings it up to amazing! Read More
Rating: 5 stars
04/11/2020
This was delicious! My favorite acorn squash recipe ever! Read More
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