Roasted Acorn Squash w/ Walnuts & Cranberries

What says “fall” better than pumpkins and squash? This velvety smooth Roasted Acorn Squash, stuffed with Walnuts, Cranberries, Brown Sugar & Butter will make you beg for more!

This recipe contains squash (acorn), walnuts, cranberries, sugar (brown), butter

2 Servings servings

Prep time: 10 min

Cook time: 1 hr 30 min

Ingredients:

• 1 Acorn Squash, cut in half
• 1/2 cup walnuts, roughly chopped
• 1/2 cup cranberries, frozen or fresh
• 4 tablespoons brown sugar
• 2 tablespoons butter

Instructions:

• 1. Turn your oven to 375F.
• 2. With a spoon, remove the seeds from the middle of each squash half.
• 3. Combine the walnuts, cranberries and brown sugar in a bowl.
• 4. Spoon half of the mixture each half of the squash.
• 5. Put 1 tablespoon of butter on top of each half of squash. Loosely cover with foil and bake for 1 hour 15 minutes, to 1 hour 30 minutes, until fork inserted into the squash goes in easily.
• 6. Remove from the oven, place on a plate and serve right away.