Ingredients for Baked Cranberry Acorn Squash
- 1 medium acorn squash
- Apple
- 1 (12-ounce) bag fresh cranberries
- 1 tablespoon grated orange zest
- Brown Sugar
- Butter
- 1/2 cup maple syrup
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- a pinch of salt
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How to Make Baked Cranberry Acorn Squash
- Preheat oven to 350°F (175°C).
- Cut one medium acorn squash in half lengthwise.
- Scoop out and discard seeds and stringy pulp from each squash half.
- Place squash halves, cut-side down, in a 13x9x2 inch baking dish. Add about ½ inch of water to the bottom of the dish.
- Bake for 35 minutes.
- While squash is baking, prepare the cranberry filling: In a medium bowl, combine 1 (12-ounce) bag fresh cranberries, 1/2 cup maple syrup, 1/4 cup orange juice, 1 tablespoon grated orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a pinch of salt.
- After 35 minutes, carefully flip the squash halves cut-side up.
- Fill each squash half generously with the cranberry mixture.
- Continue baking for 25-30 minutes, or until the squash is tender and the cranberries have burst, releasing their juices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
61g
Fat
9g
Carbs
13g
