Acorn Squash with Walnuts & Cranberries

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

SERVES: 2 PREP: 15 min. COOK: 1 h.

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Ingredients

• 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;

Preparation

1. Preheat your oven to 375 F.
2. In a bowl, combine the walnuts, the cranberries, and the honey (if using).
3. Split the mixture between the two squash halves. Top each half with 1 tablespoon butter or ghee.
4. Place in a baking dish, and cover with foil.
5. Place the squash in the preheated oven and bake for 1 hour, or until the flesh is soft.