This recipe is inspired by a dear college friend who made this for me in college- a family recipe used for every Thanksgiving celebration. Festive and comforting, yet delightfully easy, I love to enjoy this Roasted Acorn Squash for a yummy lunch on the weekends! Use any candied sweet and spicy nut to make this side or entrée extra special, and be sure to dip each spoonful of squash into the melted butter in the center.
What (your ingredients):
1 acorn squash
2 tablespoons butter
4 tablespoons sweet and spicy nuts (Trader Joe’s and Whole Foods has a few options)
2 tablespoons dried cranberries
How (your directions):
Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
Cut acorn squash in half, remove seeds and stringy flesh from center, then roast on lined baking sheet for 40 minutes.
Once acorn squash has finished roasting, place one half in each bowl.
In the center of each half, add 1 tablespoon butter, 2 tablespoons sweet and spicy nuts (I used pecans), and 1 tablespoon cranberries.
Enjoy hot!
Why (the science): One serving of acorn squash provides 145% of your daily vitamin A needs, which is critical for helping your eyes absorb light and for supporting cell growth in your heart and lungs!
