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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Acorn Squash with Walnuts & Cranberries Recipe

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This recipe for Acorn Squash with Walnuts & Cranberries is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 acorn squash, cut in half
1/2 c. walnuts, roughly chopped
1/2 c. cranberries, frozen or fresh
4 T. brown sugar
2 T. butter
Directions:
Directions:
Turn your oven to 375º. Combine walnuts, cranberries and brown sugar. Toss to combine.

Cut each acorn squash in half. Remove and discard seeds.

Split the nut/berry mixture between the two halves of squash. Top with 1 T. of butter on each half. Place in a baking dish, loosely cover with foil, and bake for 75-90 minutes or until fork inserted into the squash goes in easily.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour 35 minutes, prep and cooking time
Personal Notes:
Personal Notes:
With each spoonful try to catch a little bit of everything: the walnuts, the cranberries and some of the syrup at the bottom of the squash. If not sweet enough you can add a little honey. My family loved this last Thanksgiving. Try it with fresh cranberries. Enjoy!

 

 

 

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