If you're in the mood for a savory and satisfying dish that's also healthy and easy to make, look no further than this roasted acorn squash with cranberry and pecan stuffing recipe. This recipe is perfect for a cozy fall or winter meal, and it's also great for entertaining.
Ingredients:
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup
To start, preheat your oven to 400 degrees F. Brush the inside of each acorn squash half with olive oil, and season with salt and black pepper. Place the squash halves cut-side down on a baking sheet, and roast for 30-35 minutes, or until tender.
While the squash is roasting, melt the butter in a large skillet over medium heat. Add the chopped pecans, dried cranberries, cinnamon, ginger, and nutmeg, and cook for 2-3 minutes, or until the pecans are toasted and the cranberries have softened. Stir in the maple syrup and cook for an additional 1-2 minutes, or until the mixture is thick and bubbly.
Once the squash is done roasting, carefully flip each half over and fill the cavity with the cranberry and pecan mixture. Return the stuffed squash halves to the oven and bake for an additional 5-10 minutes, or until the stuffing is heated through and slightly caramelized.
This roasted acorn squash with cranberry and pecan stuffing recipe is perfect for a healthy and satisfying meal that's sure to please everyone at the table. Enjoy!