This recipe is incredibly simple with very few ingredients — it’s sure to be a crowd-pleaser! Plant-based family and friend approved too!
Ingredients:
– 1 acorn squash
– 1/2 tbsp olive oil
– 1 tbsp pure maple syrup
– 1 tbsp Grass-Fed butter (or Earth Balance plant-based “butter”)
– 1/4 cup combination chopped walnuts & dried cranberry mixture
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp raw brown sugar
Directions:
-Cut acorn squash in half and scoop seeds from the middle.
-Pre-heat oven to 425 degrees.
-Brush freshly scooped squash halves with olive oil and place on baking sheet.
-Sprinkle seasonings (cinnamon, brown sugar, nutmeg) on top.
-Bake at 425 degrees for approximately 45 minutes to an hour, until squash looks cooked
through and softened.
-To avoid overcooking the nuts and cranberries, do not add these until you
remove squash from oven.
-Melt butter in a saucepan and gently cook walnuts and cranberries until slightly tender. When complete, transfer walnut
& cranberry mixture into squash halves.
Enjoy!