Roasted acorn squash with cranberries and candied pecans makes the PERFECT Thanksgiving side dish!
- 1 acorn squash
- 1/8 c olive oil
- 1/2 c grated parmesan cheese
- 2 tbsp fresh rosemary leaves
- 1/4 c goat cheese
Candied Pecans and Cranberries
- 1/2 c pecans (roughly chopped)
- 1/2 c cranberries (halved)
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
To prepare the acorn squash: Prep acorn squash by cutting off the top and then cutting the squash down the middle vertically. Scoop out the seeds inside.Slice both halves of the squash into 1/2 inch slices. In a large mixing bowl, combine the olive oil, parmesan and rosemary and stir together. Add the squash slices to the bowl and stir together, making sure to coat the squash in the mixture.Line a baking sheet with parchment paper and spread the squash out evenly on top.Place in the oven at 400 degrees and cook for ~15 minutes or until the squash can be easily punctured with a fork.
To prepare the candied pecans and cranberries: Roughly dice the pecans into bite size pieces, and cut the cranberries in half. Place in a medium size mixing bowl. In a small microwaveable bowl, melt the butter in the microwave (30-45 seconds). Add the brown sugar and cinnamon to the same bowl and stir together.Pour the butter/sugar mixture over the pecans and cranberries in the medium mixing bowl and stir together so that the pecans and cranberries are fully covered in butter.
Line a small baking sheet with tin foil and pour the pecan mixture on top, spreading it out so the pecans can be evenly cooked. Place inside the same oven as the squash and cook for ~10 minutes (the cranberries should be very soft at this point).
Place in a serving bowl with the acorn squash on the bottom and top with the candied pecans and cranberries. Sprinkle the goat cheese on top (more than what’s called for if you so desire) and serve hot!
- Category: Side Dish
Keywords: acorn squash, candied pecans, cranberries, side dish, side