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Cranberry Walnut Roasted Acorn Squash Recipe

A bowl of Cranberry Walnut Roasted Acorn Squash

5 from 3 reviews

This Cranberry Walnut Roasted Acorn Squash recipe is the best festive Fall side dish! It’s packed full of tender roasted acorn squash, tart cranberries, sweet red onions, crunchy toasted walnuts, and finished off with a drizzle of honey or maple syrup.

Ingredients

Scale
  • 2 garlic cloves, minced
  • 1 large acorn squash, 1″ cubed
  • 1 medium red onion, sliced
  • 1 cup fresh cranberries
  • 24 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 2 tablespoons honey or maple syrup
  • 1 cup raw walnuts
  • Optional: Sage leaves, for garnish

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, add squash, onion and cranberries and toss with oil, spices, ginger, and sweetener.
  3. Roast for 40 minutes, toss, and roast another 10 minutes, until squash fork tender.
  4. Add the walnuts and bake for an additional 5 to 10 minutes.
  5. Garnish and serve!

Notes

  • If your squash is large, you may need more oil, hence the varying amount.

Nutrition

Keywords: roasted acorn squash, roasted acorn squash recipe, how to roast acorn squash

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