If you’re looking for a delicious and nutritious dish to celebrate the flavors of the fall season, look no further than this roasted acorn squash recipe with walnuts and cranberries. This hearty and satisfying dish combines the sweet and nutty flavor of acorn squash with the crunchiness of walnuts and the tartness of cranberries, creating a delightful harmony of tastes in every bite.
To make this recipe, start by preheating your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the squash in the oven for about 35-40 minutes, or until it becomes tender and golden brown.
- 2 acorn squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup walnuts, chopped
- 1 cup cranberries
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Fresh thyme, for garnish
While the squash is roasting, prepare the filling by combining the chopped walnuts, cranberries, maple syrup, and balsamic vinegar in a separate bowl. Stir well to coat the walnuts and cranberries with the sweet and tangy glaze.
Once the squash is cooked, remove it from the oven and carefully fill each half with the walnut and cranberry mixture. Return the squash to the oven and continue roasting for another 10 minutes, or until the filling is heated through and slightly caramelized.
To serve, sprinkle the roasted acorn squash with fresh thyme leaves for an extra pop of flavor. This dish makes a perfect side dish for a holiday feast or a comforting meal on its own. So gather your ingredients and enjoy the warm and inviting flavors of fall with this roasted acorn squash recipe!
Roasted Acorn Squash: A Delicious and Nutritious Recipe
Acorn squash is a versatile vegetable that is known for its rich and creamy texture. It is a great source of nutrients, including vitamins A and C, fiber, and potassium. The addition of walnuts and cranberries adds a crunchy texture and a burst of sweetness to the dish. Walnuts are packed with omega-3 fatty acids and antioxidants, while cranberries are low in calories and high in vitamin C.
This recipe is easy to make and requires minimal ingredients. To prepare the dish, simply cut the acorn squash in halves, remove the seeds, and drizzle with olive oil. Sprinkle with a mixture of walnuts, cranberries, and herbs, and roast until tender and golden. Serve the roasted acorn squash as a side dish or a main course, and enjoy the delightful combination of flavors and textures.
This recipe not only satisfies your taste buds but also nourishes your body with essential nutrients. The roasted acorn squash with walnuts and cranberries is a perfect addition to your meal, providing a healthy and delicious option for any occasion.
Why You Should Try Roasted Acorn Squash
1. Rich in Vitamins and Minerals
Acorn squash is packed with vitamins and minerals that are beneficial for your overall health. It is a great source of vitamin C, vitamin A, potassium, and magnesium. These nutrients play a vital role in boosting your immune system, supporting healthy vision, and maintaining strong bones and muscles.
2. Provides Fiber and Antioxidants
In addition to being rich in vitamins and minerals, roasted acorn squash is also an excellent source of fiber and antioxidants. Fiber helps to promote healthy digestion and can aid in weight management. Antioxidants, such as beta-carotene, are known for their anti-inflammatory properties and may help reduce the risk of chronic diseases.
By incorporating roasted acorn squash into your diet, you can reap these benefits and enjoy a flavorful and satisfying meal. Whether you use it as a side dish, stuff it with other delicious ingredients, or add it to a salad, roasted acorn squash is a versatile and nutritious addition to any meal.
Ingredients and Directions for Roasted Acorn Squash
- 2 acorn squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- Fresh parsley for garnish (optional)
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Place the acorn squash halves on a baking sheet, cut side up.
- In a small bowl, combine the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
- Brush the mixture over each acorn squash half, making sure to coat the entire surface.
- Sprinkle the chopped walnuts and cranberries evenly over the acorn squash halves.
- Cover the baking sheet with aluminum foil and bake for 40-45 minutes, or until the acorn squash is fork-tender.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley, if desired, and serve.
This roasted acorn squash recipe is simple to make and the result is a flavorful and nutritious side dish that pairs well with a variety of main courses. Enjoy the delicious combination of the sweet acorn squash, crunchy walnuts, and tart cranberries. It’s the perfect addition to your fall menu!
Add Crunch and Flavor with Walnuts and Cranberries
Bring a burst of flavor and texture to your roasted acorn squash recipe by adding walnuts and cranberries. These two ingredients not only complement the natural sweetness of the squash but also provide a crunchy and tangy contrast that takes the dish to a whole new level.
Walnuts are packed with healthy fats, protein, and fiber, making them a nutritious addition to your meal. They add a delightful crunch and a subtle earthy flavor that pairs perfectly with the creamy texture of the roasted squash. Plus, walnuts are rich in antioxidants and omega-3 fatty acids, which are known to have numerous health benefits, including reducing inflammation and supporting brain health.
- Measurements and objects
- 1 acorn squash
- 2 tablespoons of olive oil
- 1/4 cup of walnuts, chopped
- 1/4 cup of dried cranberries
- Salt and pepper to taste
Cranberries, on the other hand, add a tangy and slightly sweet flavor to the dish. They bring a pop of color and a burst of acidity that balances the richness of the squash and the nuttiness of the walnuts. Not only are cranberries a delicious addition, they are also packed with vitamins and antioxidants, making them a great choice for a healthy and vibrant dish.
To create the perfect combination of flavors and textures, simply sprinkle the chopped walnuts and dried cranberries over the roasted acorn squash during the final few minutes of cooking. The walnuts will become toasted and crispy, while the cranberries will soften slightly, releasing their sweetness. This simple addition will transform your roasted acorn squash into a dish that is both visually appealing and bursting with flavors. So why not add some crunch and flavor to your next roasted acorn squash recipe with walnuts and cranberries?