A perfect fall supper, acorn squash is a sign that fall has truly arrived. Fill the sweet halves with a mixture of walnuts, cranberries, brown sugar and butter to make an incredibly flavorful meal.
We like to use a touch of maple syrup over all, for a true taste of Maine.
If you have access to acorn squash, buy what you have room to store. They are wonderful "keepers" in the pantry, as long as they remain cool and dark. I make it a point of checking all my stroed vegetables and turning them once a week.
Roasted Acorn Squash with Walnuts and Cranberries
1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 tablespoons butter
1 Turn your oven to 375F.
2 With a spoon, remove the seeds from the middle of each squash half.
3 Combine the walnuts, cranberries and brown sugar in a bowl.
4 Spoon half of the mixture each half of the squash.
5 Put 1 tablespoon of butter on top of each half of squash. Loosely cover with foil and bake for 1 hour 15 minutes, to 1 hour 30 minutes, until fork inserted into the squash goes in easily.