Here’s a new and delicious way to get your squash fix: instead of stuffing it with sausage or other meats, try a big pile of hearty walnuts and tart cranberries. The nuts give the whole dish a great texture, and the cranberries add little bursts of sweet-tart flavor in every bite: it’s perfect if you typically think of winter squash as bland or flavorless.
Unlike meat-based stuffing, this mix is also perfectly fine to feed your vegetarian friends: bring it to a party or potluck and watch it disappear! If you like it a little sweeter, the honey is a great addition (you could also slightly reduce the amount to taste), but the squash is still good without it: the cranberries mellow down a lot in the oven, and the squash has a natural sweetness even without anything added.
This dish would be a great side for a lighter main – it would go really well with chicken breast, or a frittata or quiche, if you’re having eggs for dinner. Or try it with some apple cinnamon pork loin, if you’re up for something fancier; just make sure you get some protein in there somewhere.
Acorn Squash with Walnuts & Cranberries Recipe
Protein: 5g / %
Carbs: 39g / %
Fat: 36g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 acorn squash, cut in half, with the seeds scooped out;
- ½ cup walnuts or pecans, roughly chopped;
- ½ cup fresh cranberries;
- 2 tbsp. honey; (optional)
- 2 tbsp. butter or ghee;
- Preheat your oven to 375 F.
- In a bowl, combine the walnuts, the cranberries, and the honey (if using).
- Split the mixture between the two squash halves. Top each half with 1 tablespoon butter or ghee.
- Place in a baking dish, and cover with foil.
- Place the squash in the preheated oven and bake for 1 hour, or until the flesh is soft.