Ingredients for - Roasted Acorn Squash with Apples and Cranberries
How to cook deliciously - Roasted Acorn Squash with Apples and Cranberries
1. Stage
Preheat the oven to 350 degrees F (175 degrees C).
2. Stage
Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
3. Stage
Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
4. Stage
Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
5. Stage
Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
6. Stage
Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
