Maple Roasted Acorn Squash with Cranberries and Walnuts

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 4
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Maple Roasted Acorn Squash with Cranberries and Walnuts is your ticket to a cozy, autumn-inspired dish that brings warmth to your table. The combination of sweet maple syrup, tart cranberries, and crunchy walnuts makes this dish a seasonal favorite with a delightful twist.

Ingredients for Maple Roasted Acorn Squash with Cranberries and Walnuts

Acorn squash serves as the base of this dish, offering a mild sweetness and a soft, tender texture when roasted. The maple syrup adds a rich, caramel-like sweetness that complements the natural flavors of the squash. Olive oil helps in roasting and lends a subtle richness. A touch of salt and black pepper enhances the flavors without overpowering them. Cinnamon brings a warm, comforting aroma and taste, perfect for fall. Dried cranberries add a tart contrast to the sweetness, while walnut halves provide a satisfying crunch. Lastly, fresh thyme leaves introduce a fragrant hint of herbaceousness.

Tips & Tricks

  • Roast the squash with the skin on; it becomes tender and edible.
  • Use a sharp knife for cutting the squash to make the process easier and safer.
  • If fresh thyme is unavailable, dried thyme works too, just use half the amount.

Serving Suggestions

This dish pairs beautifully with roasted chicken or turkey, making it perfect for holiday gatherings. For a vegetarian option, serve it alongside a quinoa salad or a creamy risotto. Its vibrant colors also make it a great centerpiece for any meal.

Frequently Asked Questions

Can I use other nuts instead of walnuts?
Absolutely! Pecans or almonds would also work well for this recipe.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Maple Roasted Acorn Squash with Cranberries and Walnuts Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C) to get that perfect roasting temperature. Now, grab those acorn squashes and cut each one in half. Scoop out the seeds with a spoon — it’s a bit like carving pumpkins but way easier. Once that's done, slice each half into 1-inch thick wedges. This thickness is just right for roasting.

In a mixing bowl, whisk together the maple syrup, olive oil, salt, pepper, and cinnamon. This mixture is going to coat the squash, so make sure everything is well blended. Toss the squash wedges in this sweet and spicy mix until they're nicely coated. You want every piece to be glistening with that maple goodness.

Next, arrange the squash wedges in a single layer on a baking sheet. This ensures even roasting. Pop them in the oven for about 25 minutes. You'll know they're ready for the next step when they start to look golden and caramelized.

After the initial roasting, add the cranberries and walnuts to the baking sheet. Spread them out evenly among the squash wedges. Roast everything for another 10 minutes. This last step crisps up the nuts and softens the cranberries.

Once out of the oven, sprinkle fresh thyme leaves over the squash. They add a pop of color and a fresh, aromatic finish. Serve it up and enjoy!

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Simple ingredients that pack a flavorful punch.
  • Quick to prepare, making it ideal for weeknight dinners or holiday feasts.
  • Beautiful presentation that adds a pop of color to your table.

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

Step-by-step 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.

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