Roasted Acorn Squash Recipe with Walnuts and Cranberries (2024)

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Roasted Acorn Squash Recipe with Walnuts and Cranberries You Will Need Directions Adam and Joanne's Tips You May Also Like... Easy Gravy From Scratch Simple Fresh Strawberry Pie Ultra-Satisfying Strawberry Banana Smoothie Extra Easy Vegan Pancakes Granola Crusted Apple and Turkey Panini Recipe Spinach and Artichoke Baked Ziti Leave a Reply FAQs

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Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries. Jump to theRoasted Acorn Squash with Walnuts and Cranberries Recipeor read on to see our tips for making it.

Roasted Acorn Squash Recipe with Walnuts and Cranberries (1)

We love this roasted acorn squash recipe. It’s easy. Simply cut the squash into wedges the brushwith olive oil and season with brown sugar, salt and pepper.

Bake for about 1 hour then serve the roasted squash with a mixture of melted butter, walnuts and cranberries spooned on top.

Roasted Acorn Squash Recipe with Walnuts and Cranberries (2)

For more easy winter squash recipes, check out our Cinnamon Roasted Butternut Squash, our Parmesan Lemon Baked Spaghetti Squash with Chicken, Easy Roasted Butternut Squash Soup and ourHomemade Pumpkin Puree Recipe.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo#inspiredtasteon Instagram. Happy cooking!

Recipe updated, originally posted November2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Roasted Acorn Squash Recipe with Walnuts and Cranberries

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Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and everyone’s loved it.

Makes 8 servings

You Will Need

2 medium acorn squash

1 tablespoon olive oil

Salt and fresh ground black pepper

3 tablespoons brown sugar, maple syrup or honey

3 tablespoons butter

1/4 cup roughly chopped walnuts, lightly toasted

1/4 cup dried cranberries

Directions

    1Heat the oven to 400 degrees F.

    2Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.

    3Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour.

    4When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

See Also
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Nutrition Per Serving Serving Size 1 wedge / Calories 144 / Protein 1 g / Carbohydrate 18 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 9 g / Saturated Fat 3 g / Cholesterol 11 mg

AUTHOR: Adam and Joanne Gallagher

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Roasted Acorn Squash Recipe with Walnuts and Cranberries (9)

42 comments… Leave a Review

  • KarenOctober 25, 2023, 7:02 pm

    Wow, this was delicious! What a great flavor combination. Thank you for the recipe!

    Reply
  • DeeNovember 27, 2022, 7:40 am

    Delicious,healthy and so easy! Made w pecans for Thanksgiving, and roasted squashes in halves (took 30 min). We didn’t eat the skin – just scooped out the tasty and pretty insides. Added maple syrup to the butter mixture rather than when roasting. Will definitely make again!

    Reply
  • EmyOctober 4, 2019, 12:49 pm

    I loved this recipe! I got an acorn squash in my farm box and didn’t know where to start. I added a little syrup to the butter/nut topping to sweeten it up a bit more, and roasted the seeds, too!

    Reply
  • EllenJuly 12, 2018, 1:39 pm

    Silly question…..do I place the squash with the cut side facing up or down. Thank you as this sound delicious!

    Reply
    • JoanneJuly 27, 2018, 1:28 pm

      Both will work, but in our photos, we have cut-side facing up.

      Reply
  • RheaJuly 1, 2018, 1:58 pm

    Greetings! I purchased acorn squash in November for Thanksgiving but, they didn’t reach the dinner table. Christmas was upon us, I made Acorn Squash Bread, and saved the seeds. In April I put the seeds in the yard for the birds. In return I got several squash plants. In June the plants began produce. This Roasted Acorn Squash w/walnuts and cranberries made it to dinner table four times in four weeks.

    Reply
  • VeroFebruary 23, 2018, 4:44 am

    Delicious and so easy. We all loved it. Five Big Stars.

    Reply
  • Alicia OliverNovember 23, 2017, 6:35 am

    I have all ingredients, except Walnuts! Would you make it with only cranberries, or roast with butter and the brown sugar only?

    Reply
    • JoanneNovember 23, 2017, 12:03 pm

      The squash will be great with the cranberries, butter and brown sugar.

      Reply
  • LynnNovember 22, 2017, 5:33 pm

    Hello. This looks perfect for my vegetarian Thanksgiving. Dumb question… & I pray you can answer quickly, because it is Thanksgiving Eve!… is the “shell” of the squash edible?? I’ve always assumed it’s not! The photo appears to include the rind. Please reply! Thank you.

    Reply
    • AdamNovember 22, 2017, 10:36 pm

      Hi Lynn, the skin is definitely edible but depending on who is eating it they may prefer to leave the rind on the plate.

      Reply
  • RebekahNovember 21, 2017, 12:22 am

    Is there anyway to make ahead?

    Reply
    • JoanneNovember 22, 2017, 4:16 pm

      Hi Rebekah, Yes, this can be made ahead of time then reheated before serving. You might want to roast the squash ahead of time then make the butter-walnut mixture just before serving.

      Reply
  • PatNovember 18, 2017, 11:22 am

    Any suggestions on a substitute for the butter on the topping for allergy/intollerence for milk?

    Reply
    • JoanneNovember 20, 2017, 6:53 pm

      Coconut oil, walnut oil or an olive oil would be nice.

      Reply
    • Terry PeikonJanuary 7, 2018, 4:19 pm

      Earth Balance vegan ‘butter’, for the butter flavor, might work also.

      Reply
  • JanetNovember 13, 2017, 9:08 pm

    I baked the squash in my convection oven and the halves were tender in 35 mins. Added a little fresh parmesan on top which gave a nice salted contrast to the sweetness. Great recipe.

    Reply
  • Mary O.November 12, 2017, 8:55 am

    It’s hard to find vegetarian dishes for one. This recipe was perfect for me and I got two meals out of it! It was more delicious than I had expected it to be. Thank you so much!

    Reply
  • KateOctober 9, 2015, 7:10 pm

    Just made this for dinner! Eating is as I’m typing! SOOO good.

    Reply
  • kirstinNovember 11, 2012, 8:41 pm

    I’ll have to double or triple this recipe for thanksgiving. what would that do to the cooking time?

    Reply
    • AdamNovember 12, 2012, 8:38 pm

      Hi there! As long as you keep the squash in one layer, the cooking time should be about the same. If you are using two baking sheets/two oven racks, you might want to rotate halfway through cooking to make sure they cook evenly.

      Reply
      • kirstinNovember 14, 2012, 1:55 pm

        Thanks!

        Reply

Leave a Reply

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Roasted Acorn Squash Recipe with Walnuts and Cranberries (2024)

FAQs

How long to bake an acorn squash at 350 degrees? ›

Preheat the oven to 350 degrees F (175 degrees C). Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes. Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish.

View Details ›
Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Continue Reading ›
Can you eat the skin of roasted acorn squash? ›

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

Keep Reading ›
How do you know when roasted squash is done? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Learn More ›
How healthy is acorn squash? ›

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

View More ›
Is it OK to eat raw acorn squash? ›

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Know More ›
Is it OK to eat a whole acorn squash? ›

Acorn squash is easily recognizable by its ridges and small, round shape. When cooked, the flesh is sweet. Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish.

See More ›
Can you eat too much squash? ›

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Learn More Now ›
Which squash is the healthiest? ›

In addition to vitamins A and C, butternut squash is also rich in carotenoid plant pigments and minerals like potassium, magnesium, and manganese. Like acorn squash, butternut squash can be used in both savory and sweet dishes, such as baked goods, grain dishes, and soups.

Show Me More ›
How to tell if acorn squash is bad? ›

Dull-looking skin that has turned from dark green to pale green or mostly orange can be a sign of spoilage. Other signs that acorn squash is past its prime include soft or mushy spots, slimy flesh and seeds, unpleasant odors, and the presence of mold.

Find Out More ›

What knife is best for cutting acorn squash? ›

The 7-5/8" Petite Chef is a good knife for cutting acorn squash. Its sharp, long blade and comfortable handle allow for more control while cutting.

Explore More ›
Can I freeze acorn squash? ›

Acorn squash can either be frozen raw or cooked. Cooking before freezing is recommended if a longer shelf life is desired. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups.

Find Out More ›
How long do you keep squash in the oven? ›

Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Get More Info ›
How long does it take for squash to get soft in the oven? ›

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

Read The Full Story ›
What is the temp range for squash? ›

Planting. Summer squash (Cucurbita pepo) is a warm-season crop that grows best at average temperatures between 65 and 75 °F. Squash seeds do not germinate well in cold soil.

Discover More Details ›
Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Find Out More ›
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