Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, easy, baked cranberry-pecan acorn squash. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Easy, Baked Cranberry-Pecan Acorn Squash is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Easy, Baked Cranberry-Pecan Acorn Squash is something which I’ve loved my entire life. They’re fine and they look wonderful.
Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in for contrast. Stuffed acorn squash with cranberries, pecans, and orange-infused quinoa then drizzled with a simple goat cheese or feta crema. Perfect vegetarian side dish or main to serve at Thanksgiving, or anytime you're looking for a gorgeous, healthy plant based meal.
To get started with this particular recipe, we have to first prepare a few components. You can cook easy, baked cranberry-pecan acorn squash using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Get 1 small Acorn Squash, halved and seeds removed.
- Make ready 3/4 cup chopped pecans
- Make ready 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
- Get 1 1/2 tbsp raw honey
- Make ready 1/4 tsp salt
- Prepare 2 tbsp unrefined coconut oil
The hardest part is cutting the squash in half—you need a sharp sturdy knife and a strong, steady hand. Roasted acorn squash is so easy to make and is a great fall side or even dessert. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation.
Steps to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Preheat oven to 375° F. Also, if you'd like to eat the skin of the squash, which I recommend, make sure you clean it well!
- In a bowl, combine pecans, cranberries, salt and honey.
- Split the mixture and put it in the center of the two squash halves. Top each half with 1 tablespoon of coconut oil a piece.
- Place in a baking dish (I used an 8 x 8 glass Pyrex dish), cover with foil, and bake for 1 hour or until the flesh is soft. Let it cool for about 20 minutes, it's hot!
This Slow Cooker Acorn Squash will remind you of Christmas. It's too delicious not to make. In keeping with the winter squash theme of the week, I present you with one of my personal favorites - acorn squash. In this simple recipe, acorn squash are baked and then seasoned with salt and pepper, and sweetened with brown sugar, cinnamon and butter. mmmmm this acorn squash dish is very tasty! made as directed except i basted the squash with the melted butter half way through the second. Try this delicious and filling acorn squash recipe that uses seasonal fruit in the stuffing—a perfect side dish to any fall dinner table!
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