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Roasted Acorn Squash with Apples and Cranberries

Rated as 5 out of 5 Stars

"Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal."
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1 h 55 m servings 226
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
  3. Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
  4. Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
  5. Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
  6. Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.


  • Cook's Note:
  • You can use a broth of your choice instead of water, if preferred.

Nutrition Facts

Per Serving: 226 calories; 8 41.2 2.9 8 185 Full nutrition

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This is so good!! I think this is going to be a Thanksgiving staple for us from now on. I made 1/2 the recipe one time without chopped walnuts to check it out. My wife and I really liked it an...