Cranberry Pecan Squash Recipe
Cranberry Pecan Squash Recipe
Recipe Type: Side Dish Recipes
Author: Julie Ethington
from the kitchen of Julie Ethington, This colorful and festive dish makes a sweet addition to any fall meal. Prep time: 15 minutes Cook time: 47 minutes Yield: Serving size: 4 Calories per serving: 440
  • 1 acorn squash
  • 2 cups frozen cranberries
  • 1/4 cup fresh orange juice
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chopped pecans
  1. Preheat oven to 400°F. To soften the shell of the squash, pierce the shell with a knife; heat in the microwave for 2 minutes. Cut squash in half lengthwise and thoroughly remove seeds. Place cut side down on a lightly oiled baking sheet. Bake in the oven for 35 minutes.
  2. Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar, and cinnamon on medium heat. Place cranberry filling inside the squash halves. Sprinkle with nuts and cook at 400°F for an additional 12 minutes.


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