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Roasted Acorn Squash With Nuts and Cranberries

Roasted Acorn Squash With Nuts and Cranberries
 
Roasted Acorn Squash With Nuts and Cranberries
This healthy recipe comes from NDSU Extension.

Ingredients

1 medium acorn squash
1 Tbsp. olive oil
1 tsp. black pepper
2 Tbsp. butter
2 Tbsp. brown sugar
¼ c. chopped nuts (suggested walnuts, pecans or almonds)
¼ c. dried cranberries

Directions

Preheat oven to 400 F. Wash, then cut acorn squash in half and scoop out the seeds from the middle with a spoon. After removing the seeds. Cut each squash half into four wedges and place into a baking dish. Brush the wedges with olive oil and top with brown sugar and pepper. Bake for 40 minutes or until squash can be pierced by a fork. In a saucepan, heat butter, nuts and cranberries over medium heat. Spoon mixture over squash wedges.

Makes eight (side dish) servings. Each serving (one wedge) has 120 calories, 8 g fat, 1 g protein, 13 g carbohydrate, 1.5 g fiber and 25 mg sodium.

 

 

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