Cranberry Walnut Roasted Acorn Squash

This cranberry walnut roasted acorn squash recipe is the best holiday side dish for fall! It is filled with tender roasted acorn squash, sour cranberries, sweet red onions, crunchy roasted walnuts, and topped with a little honey or maple syrup.

Roasted Acorn Squash Recipe

Are you still thinking about Thanksgiving? I’m! I have also been thinking about this cranberry walnut roasted acorn squash recipe…a lot. Yes, it is so good.

This recipe contains all the best autumn ingredients, which are combined to make a side dish that is absolutely full of flavor! Sweet and sour cranberries and red onions, roasted walnuts, warm sweet and spicy cinnamon, fresh mint sage, etc.

If this is not the epitome of the autumn diet, then I don’t know what it is! This festive holiday side dish is definitely a must-have on your holiday menu this year.

How does roasted acorn squash taste?

Acorn squash has a natural sweet, nutty, almost buttery taste. When it is baked, when the natural sugar in the pumpkin is caramelized, all these flavors are enhanced!

Acorn squash can be added to more delicious dishes, such as mine Thanksgiving Stuffed Acorn Squash Recipe, Or turn it into a sweeter dish, such as this cranberry walnut roasted acorn squash recipe. Either way, it is delicious!

materials needed

garlic: I always use fresh garlic to get that delicacy!
Acorn Squash: Look for pumpkins with equal amounts of green and orange. The skin should also be dull rather than shiny.
Shallots: Adding a strong sweetness is the perfect complement to this side dish.
Fresh cranberries: Gives a burst of sweet and sour flavor to this dish, which contrasts with the warm tones of the other ingredients.
olive oil: The amount of oil you use depends on the size of the acorn squash. Just make sure you use enough and all the ingredients are completely covered.
seasoning: Fine sea salt, black pepper and cinnamon.
ginger: We use fresh or grated ginger! This recipe is good for both.
Natural sweeteners: You can use honey or maple syrup.
Raw walnuts: The walnut toast in the oven brings out the nutty flavor of pumpkin, adding a delicious crunch in every bite.
Sage leaves: Optional, for decoration.

Ingredients for the roasted acorn squash recipe

How to cut acorn squash

Preparing acorn squash is super easy! All you need is a sharp knife and a cutting board.

Wash the outside of the pumpkin thoroughly and trim the top and bottom.
Use a knife to cut from the middle, from top to bottom.
Use a spoon to scrape off the seeds and rope in the middle.
Place each half flat side down on a cutting board, and then cut directly to form 1 inch thick slices.
Cut each piece into 1-inch pieces.

How to bake acorn squash

Once the pumpkin is ready, this simple holiday side dish is ready in just a few minutes!

Mix it up: In a large bowl, combine the pumpkin, onions, cranberries, oil, and seasonings. Then transfer the mixture to a baking sheet lined with parchment paper.
Bake and serve: Bake at 375ºF for 40 minutes, toss, and then bake for another 10 minutes. Add walnuts and roast for another 5-10 minutes before serving.

A bowl of cranberry walnut roasted acorn squash

Is acorn squash healthy?

Yes! Acorn squash is rich in vitamins, minerals, fiber and antioxidants. It is said to also help digestion, reduce inflammation, lower blood pressure and support a healthy immune system.

bonus? It tastes great! The many health benefits of acorn squash are paired with the other fresh and healthy ingredients used in this recipe, making this holiday side dish definitely make you feel good!

Can you eat the skin of acorn squash?

Yes!In fact, it’s so good, I actually recommend Eat it. After baking, the skin of the acorn squash becomes soft and slightly caramelized, which only adds to the overall flavor of this side dish. The skin also contains a lot of vitamins and nutrients in acorn squash. Before cutting the pumpkin, don’t forget to clean the outside of the pumpkin thoroughly.

If you don’t want to eat the skins, we welcome you to peel them-although this does add an extra step to the pumpkin preparation process.

hint

Line the baking sheet. Less clutter and easier cleanup is always the way to go…especially during the holidays! We use parchment liner.
Wait for walnuts. You will start by putting everything together except the walnuts. If you add walnuts with other ingredients, they will burn before the pumpkin is fully cooked.
Check the pumpkin. The last thing you want is crunchy or The mushy pumpkin. Before taking it out, be sure to check whether it is fork-shaped.
Required oil It will depend on the size of your squash. You will need 2-4 tablespoons to completely cover all the ingredients.

How to store

The remaining cranberry walnut roasted acorn squash will be kept in an airtight container in the refrigerator for up to 4 days. It can also be stored in the refrigerator for up to 1 month. Keep in mind that this may slightly affect the texture, and I don’t fully recommend freezing it, although it is possible.

Reheat, If frozen, thaw in the refrigerator overnight, then heat in a 350ºF oven for 10 minutes or until heated. You can use the microwave to heat leftovers, but the walnuts will not be as crispy.

Enlarge the plate of roasted acorn squash recipe

If you like this pumpkin recipe, try others: