You'll need a sharp chef's knife to cut through these little buggers. I cut the stem off first and then cut the squash in half lengthwise. Be very careful.
You'll need these fine ingredients too.
Scoop out the seeds of the squash. In the cavity of each half, place 2-3 teas. butter, 1/4 teas. cinnamon, 1-2 T brown sugar, 2 T dried cranberries, 2 T chopped walnuts. It is to your taste. My husband doesn't want as much butter and sugar in his as I do in mine.Place in a casserole dish. Add 1/2 C water to the bottom of the casserole dish. Cover with foil and bake for one hour at 350 degrees. Each half is one serving.
After baking, mix together the flesh and the ingredients within the acorn "bowl" and enjoy.
Thanks for reading FamilyBalanceSheet. If you don't already receive FBS free updates, please click here to sign up.
This recipe is linked to:
- $5 Dinner Challenge at 5 Dollar Dinners
- Tasty Tuesday at Beauty and Bedlam,
- Tempt My Tummy Tuesday at Blessed with Grace
- Friday Food at Momtrends
- Foodie Friday at Designs by Gollum
- Food on Friday at Ann Kroeker
- October Fest Carnival of Super Foods at Kitchen Stewardship
- Ultimate Thanksgiving Recipe Swap at Life as Mom
- Garden Party Tuesday at An Oregon Cottage
- Whole Foods for the Holidays: Sidedishes at The Nourishing Gourmet
We have always enjoyed acorn squash. I will have to give your version a try soon. Mister Linky is up for Crock Pot Wednesday if you would like to participate.
ReplyDeleteI bought an acorn squash at the farm..never made one..So now I have a recipe to try.
ReplyDeleteI usually make butternut or spaghetti squash, but thought I would give this a try..
Thanks!
Looks like a great idea for the the fall! Thanks.
ReplyDeleteOMG, that looks too cute. I love anything in little bowls. Especially handmade.
ReplyDeleteInteresting... I'm not sure I've ever thought about using Acorn Squash. Perhaps I'll give it a try!
ReplyDeleteGosh, that's a nice twist to this dish adding the cranberries. My mother used to fix acorn squash a lot, and they are always associated with her in my memory. Hence, I love them!
ReplyDeleteHappy Foodie Friday...
XO,
Sheila :-)
These look really good. Have you found an easy way to cut acorn squash? Thanks for sharing your recipe with us. Have a great day.
ReplyDeleteGREAT!!! recipe. I love the idea of the cranberries. THANKS!!! Geri
ReplyDeleteThanks for all of your comments.
ReplyDeleteMary - My advice on cutting an acorn squash is to use a very good, sturdy, sharp knife. I should do a post on good, sharp knives, it is definitely a case where you get what you pay for. For the bowls, I carefully cut off the stem first and then cut lengthwise, as you see in the picture. Cutting off the stem is the hardest part. Cut about 1-2 inches below the stem to get through. Let me know how you make out. Does anyone else have some advice for Mary?
We love squash of all sorts but the acorn ones are especially good. I love your sweet filling. Years ago when we lived in MN we participated in CSA. Great way to get lots of the seasons bounty :)
ReplyDeleteBlessings!
This sounds delicious! If you don't want to wrestle cutting the acorn in half, I just put them in the oven whole and bake them. After about 40-50 minutes I take them out with a hot pad and cut in half, scoop out insides, fill them with yummy stuff and stick them back into the oven for just a few minutes. I find it easy this way.
ReplyDeleteNow how did you know that I had just bought acorn squash at the nearby farmstand?
ReplyDeleteI love the addition of the cranberries...brilliant!
Cass
Gorgeous holiday dish!
ReplyDeleteI can’t believe it took me so long to get to your recipe. Thank you so much for joining the October Fest Carnival of Super Foods! This week’s theme is Un-Processed Foods, or things you could buy in the store but choose to make at home. Hope to see you back!
Katie
Very creative! Thanks for linking this to the Tuesday Garden Party!
ReplyDeleteThat looks like a very yummy squash dish! I love the presentation!
ReplyDelete