Baked Acorn Squash with Cranberries and Pecans

This baked acorn squash recipe is a simple and delicious way to enjoy this fall vegetable. The squash is roasted until tender and then filled with a sweet and tart cranberry and pecan mixture. The honey adds a touch of sweetness to the dish, and the pecans add a crunchy texture. This recipe is perfect for a weeknight meal or a special occasion.

Acorn squash is a type of winter squash that is native to North America. It is a good source of vitamins A and C, and it is also a good source of fiber. Acorn squash can be used in a variety of dishes, including soups, stews, and pies. This recipe for baked acorn squash with cranberries and pecans is a simple and delicious way to enjoy this fall vegetable. The squash is roasted until tender and then filled with a sweet and tart cranberry and pecan mixture. The honey adds a touch of sweetness to the dish, and the pecans add a crunchy texture. This recipe is perfect for a weeknight meal or a special occasion.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 acorn squash
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh cranberries
• 1/2 cup chopped pecans
• 1 tablespoon honey

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut squash in half lengthwise and remove seeds.
3. Drizzle squash with olive oil and season with salt and pepper.
4. Place squash cut-side up on a baking sheet.
5. Roast for 30-40 minutes, or until tender.
6. In a small bowl, combine cranberries, pecans, and honey.
7. Spoon cranberry mixture into squash halves and serve.

Why It Works

• Roasting the squash until tender helps to bring out its natural sweetness.
• The cranberry and pecan mixture adds a sweet and tart flavor to the dish.
• The honey adds a touch of sweetness to the dish.
• The pecans add a crunchy texture to the dish.