This recipe brings together the natural sweetness of roasted acorn squash and the tartness of homemade cranberry sauce to create a delightful side dish. The cranberry sauce adds a burst of flavor and vibrant color to complement the earthy and creamy squash. With just a few simple ingredients and easy steps, you can create a memorable Thanksgiving or holiday dish that your family and friends will love.
Ingredients
- 2 acorn squash
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon orange zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Directions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and remove the seeds and fibers.
- Place the squash halves on a baking sheet, cut side down, and roast for 30 minutes or until the flesh is tender.
- While the squash is roasting, prepare the cranberry sauce. In a saucepan, combine the cranberries, sugar, water, orange zest, cinnamon, nutmeg, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens slightly.
- Remove the squash from the oven and flip them over. Spoon the cranberry sauce into the center of each squash half.
- Return the squash to the oven and bake for an additional 10 minutes, or until the sauce is heated through.
- Serve the roasted acorn squash with a generous spoonful of cranberry sauce on top.
- Enjoy!
