This Cranberry Walnut Roasted Acorn Squash is the perfect Fall side dish, and perfect for Thanksgiving. The roasted onion and fresh cranberries give it warm bursts of delicious flavor, and the walnuts add a fabulous crunch!
This week has been a truly amazing whirlwind. The Lexi’s Clean Kitchen Cookbook is here and it has been so much fun connecting with so many long-time readers, new faces, and friends! I see so many of you receiving your books and I hope you have a blast cooking your way through it!
But first, are you thinking about Thanksgiving yet? I am! Definitely, definitely add this to your Thanksgiving menu this year! It is my new favorite and festive side dish. We are having a Friendsgiving next week to kick off the season, and you can bet this will be on the menu!
Cranberry Walnut Roasted Acorn Squash
- 2 garlic cloves, minced
- 1 acorn squash, sliced
- 1 red onion, sliced
- 1 cup fresh cranberries
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1 tablespoon honey or maple syrup
- 1 cup walnuts
- Optional: Sage leaves for garnish