Recipe: Perfect Easy, Baked Cranberry-Pecan Acorn Squash

Easy, Baked Cranberry-Pecan Acorn Squash. 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. Quinoa Stuffed Acorn Squash with cranberry and pecan is full of flavor, texture and ready in about Acorn Squash - Look for acorn squash that are uniform in size. Quinoa - Use your favorite quinoa - white Cutting acorn squash in half for roasting and stuffing is super easy and takes just a few steps.

The hardest part is cutting the squash in half—you need a sharp sturdy knife and a strong, steady hand. Stuffed acorn squash with cranberry, pecans and quinoa then drizzled with a simple goat cheese Fold in dried cranberries and chopped pecans. Cut squash in half lengthwise; remove seeds. You can cook Easy, Baked Cranberry-Pecan Acorn Squash using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Easy, Baked Cranberry-Pecan Acorn Squash

1. Prepare 1 of small Acorn Squash, halved and seeds removed..
2. It's 3/4 cup of chopped pecans.
3. Prepare 1/2 cup of dried cranberries (I used the 50% less sugar Craisins).
4. You need 1 1/2 tbsp of raw honey.
5. It's 1/4 tsp of salt.
6. It's 2 tbsp of unrefined coconut oil.

I combine two of fall's best foods in this recipe. And the acorn squash was easier for me to cut with a knife than spaghetti squash or a pie pumpkin. In this simple recipe, acorn squash are baked and then seasoned with salt and pepper, and sweetened with brown sugar, cinnamon and butter. This makes it easier to halve and seed.

Easy, Baked Cranberry-Pecan Acorn Squash step by step

1. 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!.
2. In a bowl, combine pecans, cranberries, salt and honey..
3. 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..
4. 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!.

Baked Acorn Squash with Pistachios, Pears and Fresh HerbsChic Vegan. 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. A little butter, salt, freshly ground. This Slow Cooker Acorn Squash will remind you of Christmas.