Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and everyone in my family loves it as holiday side or cozy weeknight main dish.
2 medium acorn squash
1 tablespoon Arbequina Mild Extra Virgin Olive Oil or other mild olive oil
1 teaspoon your choice Pumpkin Pie Spice, Apple Pie Spice or British Baking Spice
1/2 teaspoon Kosher Flake Sea Salt
1/4 teaspoon fresh ground Tellicherry Black Peppercorns
3 tablespoons brown sugar, maple syrup or honey
3 tablespoons butter
1/4 cup roughly chopped walnuts, lightly toasted
1/4 cup dried cranberries
Heat the oven to 400 degrees F.
Cut squash in half and use a spoon to scoop out all the seeds from the middle.
Mix together your choice of spice blend with salt, pepper and brown sugar in small bowl.
Place the squash halves into a large baking dish then brush all sides with the olive oil. Scatter the spice/ brown sugar evenly on top. Bake until soft and caramelized around the edges, about 1 hour.
When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.
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