Maple Roasted Acorn Squash with Cranberries and Walnuts
Savor the autumn flavors with this easy and delightful maple roasted acorn squash, perfectly complemented by tart cranberries and crunchy walnuts.
Prep time: 10 minutesCook time: 35 minutesServes: 4
Ingredients
2 acorn squashes
1/2 cup maple syrup
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 cup dried cranberries
1/2 cup walnut halves
2 tablespoons fresh thyme leaves
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut each acorn squash in half and remove seeds.
3. Slice the squash into 1-inch thick wedges.
4. In a mixing bowl, whisk together the maple syrup, olive oil, salt, pepper, and cinnamon.
5. Toss the squash wedges in the mixture until well coated.
6. Arrange the squash in a single layer on a baking sheet.
7. Roast in the preheated oven for 25 minutes.
8. Add the cranberries and walnuts onto the baking sheet and continue roasting for an additional 10 minutes.
9. Sprinkle with fresh thyme leaves before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
