Delicious Cranberry Sauce to Serve with Roasted Acorn Squash

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

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and remove the seeds and fibers.
3. Place the squash halves on a baking sheet, cut side down, and roast for 30 minutes or until the flesh is tender.
4. While the squash is roasting, prepare the cranberry sauce. In a saucepan, combine the cranberries, sugar, water, orange zest, cinnamon, nutmeg, and salt.
5. 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.
6. Remove the squash from the oven and flip them over. Spoon the cranberry sauce into the center of each squash half.
7. Return the squash to the oven and bake for an additional 10 minutes, or until the sauce is heated through.
8. Serve the roasted acorn squash with a generous spoonful of cranberry sauce on top.
9. Enjoy!

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