Prep 10 mins
Cook 1 hr 30 mins
A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...
- 1 acorn squash
- 1 tablespoon butter
- 1 tablespoon honey (I use raw)
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tart apple, thinly sliced (I used granny smith)
- 1 sweet apple, thinly sliced (I used cortland)
- 1⁄4 cup fresh cranberries
- 1⁄4 cup pecan halves, chopped
- Preheat oven to 375 degrees.
- Cut squash in half from top to bottom and scoop out seeds.
- Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
- Place the slices form both apples in the cavity of the squash.
- Drizzle honey over the apple slices.
- Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
- Top apple slices with the cranberries and chopped pecans. Dot with butter.
- Place in oven and bake 1-1/2 hours or until squash is fork tender.
The brown sugar, apples and cranberries kick ordinary squash up a notch. Will definitely make this again.
Beautiful presentation and great autumn flavors. I used a rather small acorn squash and only 1/2 of a medium size cubed apple. The honey, cinnamon and brown sugar were drizzled and sprinkled as per our taste. After about an hour baking the squash was beautifully golden and the nuts were beginning to get a little brown; however, the squash was still firm. I covered the dish with foil for the last half hour and the squash was delicious served with leftover pork roast and Raw Vegan Red Cabbage Salad. Made for Aussie Swap.
Yummy dinner! I doubled the butter, sugar and cinnamon per the previous reviewer's recommendations and it was very good. I used Pink Lady apples which were nice (a little tart and slightly sweet) I also put just a little water in the bottom of my cooking pan. Thanks for sharing!!!