Roasted Acorn Squash with Apples and Cranberries
Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal.
- Serves: 8 persons
- 2large acorn squash
- 3Granny Smith apples - peeled, cored, and diced
- 1cup chopped celery
- 1cup chopped onion
- 1cup dried cranberries
- 2tablespoons brown sugar
- ½teaspoon salt
- ½teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- ⅓cup water
- 2tablespoons butter
- ½cup finely chopped walnuts
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
Step 3Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
Step 4Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
Step 5Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
Step 6Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.