Roasted Acorn Squash with Apples and Cranberries
Description
Nutty, savory, tart, and sweet, this roasted acorn squash with apples and cranberries makes a great autumn side dish that's perfect for Thanksgiving!
Ingredients
•
2 large acorn squash
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3 Granny Smith apples - peeled, cored, and diced
•
1 cup chopped celery
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1 cup chopped onion
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1 cup dried cranberries
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2 tablespoons brown sugar
•
1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/3 cup water
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2 tablespoons butter
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1/2 cup finely chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
3
Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
4
Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
5
Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
6
Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.