Acorn Squash Cranberry Orange Sauce
Elevate your holiday table or cozy autumn dinner with this irresistible Acorn Squash with Cranberry Orange Sauce. This vibrant recipe combines the rich, nutty flavors of roasted acorn squash with the tangy-sweet brightness of fresh cranberries simmered in orange juice, maple syrup, and warm spices like cinnamon and nutmeg. The squash halves, roasted until golden and tender, become a natural bowl for the luscious cranberry-orange sauce, making for a stunning centerpiece or side dish. Quick to prep and packed with seasonal ingredients, this dish is perfect for celebrating the flavors of fall while adding a touch of elegance to your meal. Serve warm with a sprinkle of orange zest or cinnamon for a finishing touch that’s as pretty as it is delicious!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 cups fresh cranberries
- 0.75 cups orange juice
- 1 teaspoons orange zest
- 0.25 cups maple syrup
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 cups water
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise, and scoop out the seeds and stringy flesh from the center.
Rub the cut sides of the squash with olive oil and sprinkle with salt and ground black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or a silicone baking mat.
Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash roasts, prepare the cranberry orange sauce. In a medium saucepan over medium heat, combine the fresh cranberries, orange juice, orange zest, maple syrup, brown sugar, ground cinnamon, ground nutmeg, and water.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove the cranberry orange sauce from the heat and allow it to cool slightly.
Once the squash is finished roasting, remove it from the oven and carefully flip the halves over so the cut side faces up.
Spoon a generous amount of the cranberry orange sauce into the cavity of each squash half.
Serve the acorn squash warm, garnished with additional orange zest or a sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 102.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
