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Roasted Acorn Squash with Walnuts and Cranberries HERO
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Roasted Acorn Squash with Walnuts and Cranberries

Roasted Acorn Squash with Walnuts and Cranberries
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 wedges
Author Aimee Stock

Equipment

  • Baking Dish

Ingredients

  • 1 large Acorn Squash washed, cut into quarters, seeds and excess pulp removed
  • 1 to 2 tbsp Vegan Margarine divided between squash quarters
  • 1 tbsp Brown Sugar divided between squash quarters
  • Salt & Pepper to taste

FOR THE CRANBERRY WALNUT TOPPING:

  • 3 tbsp Vegan Margarine melted
  • 2 tbsp Dried Cranberries
  • 2 tbsp Walnuts chopped

Instructions

  • Preheat the oven to 400 degrees.
  • Wash and cut squash into quarters, removing the seeds and excess pulp with a spoon. Arrange in baking dish.
  • Season the squash with salt and pepper. Place dabs of vegan margarine and a sprinkling of brown sugar, dividing equally among the squash.
  • Bake until fork tender, about 30-60 minutes, depending on the size of your squash quarters.
  • Meanwhile, in a small pan, add the reserved vegan margarine. To the melted vegan margarine, add the dried cranberries and chopped walnuts. Cook over medium high heat just until the margarine bubbles. Pour over squash.