2 acorn squash (about 1 pound), seeded and quartered
2 tablespoons vegetable oil
sprinkle kosher salt
sprinkle black pepper
For the topping:
2 tablespoons butter
2 shallots, finely diced
½ cup pecan pieces
¼ cup dried apricots, diced
¼ cup golden yellow raisins
¼ cup fresh cranberries, sliced
2 tablespoons maple syrup
1 tablespoon fresh sage, cut into thin strips
sprinkle kosher salt
sprinkle black pepper
Takes ,
serves 8.
Instructions
Preheat oven to 400°F.
Roast squash: Wash squash. Cut each in half from stem to end, then scoop out and discard seeds. Divide each piece in half. Brush quarters with vegetable oil and sprinkle with salt and pepper. Place onto a parchment-lined baking sheet, cut sides facing up. Transfer to oven and bake for 1 hour or until browned and tender.
Prepare the topping: Melt butter in a small skillet over moderate heat. Add shallots and cook to soften. Add pecans and dried fruit, tossing them about in the pan to cook for 2 minutes. Add cranberries, maple syrup and sage. Toss in pan and cook for 1 minute more. Season with salt and pepper to taste.
To serve: Transfer squash to an attractive presentation plate or platter. Divide the topping between the pieces of squash, spooning onto each. Serve immediately.
Roasted Acorn Squash
Ingredients
For the squash:
2 acorn squash (about 1 pound), seeded and quartered
2 tablespoons vegetable oil
sprinkle kosher salt
sprinkle black pepper
For the topping:
2 tablespoons butter
2 shallots, finely diced
½ cup pecan pieces
¼ cup dried apricots, diced
¼ cup golden yellow raisins
¼ cup fresh cranberries, sliced
2 tablespoons maple syrup
1 tablespoon fresh sage, cut into thin strips
sprinkle kosher salt
sprinkle black pepper
Directions
Preheat oven to 400°F.
Roast squash: Wash squash. Cut each in half from stem to end, then scoop out and discard seeds. Divide each piece in half. Brush quarters with vegetable oil and sprinkle with salt and pepper. Place onto a parchment-lined baking sheet, cut sides facing up. Transfer to oven and bake for 1 hour or until browned and tender.
Prepare the topping: Melt butter in a small skillet over moderate heat. Add shallots and cook to soften. Add pecans and dried fruit, tossing them about in the pan to cook for 2 minutes. Add cranberries, maple syrup and sage. Toss in pan and cook for 1 minute more. Season with salt and pepper to taste.
To serve: Transfer squash to an attractive presentation plate or platter. Divide the topping between the pieces of squash, spooning onto each. Serve immediately.
Roasted Acorn Squash
Loading...
Oven-roasted acorn squash served with a sauté of shallot, pecan, fresh cranberries and dried fruit…
Wait until you try this delicious ROASTED ACORN SQUASH WITH FRUIT AND NUTS.
This sensational side dish is worthy of mention for many reasons. Here are a few:
Acorn squash is low in calories but high in nutrients.
Simplicity – there are only two steps in making this dish.
Our easy roasted acorn squash is enhanced with a quick sauté of nuts and fruit.
It pairs perfectly with everything from vegetarian dishes to meat, poultry, and seafood main courses.
Perhaps its most compelling attribute: it is really, really delicious.
We know you’ll be making this roasted acorn squash recipe again and again, so we suggest that you PIN it to a favourite board, BOOKMARK the page for future reference and SHARE it with friends and followers on your socials. Remember to tag #weekendatthecottage so everyone knows you’ve got taste!
Here are some additional things to consider when you go to make ROASTED ACORN SQUASH WITH FRUIT AND NUTS:
Expect big, fresh flavours when these ingredients come together in this tasty vegetarian side dish.
INGREDIENTS
We had a couple of things in mind as we gathered the ingredients for this side dish. As with all our recipes, we strive to craft something exceedingly delicious and memorable. Though the flavour is the standout feature, the colourful combination of dried and fresh fruit, nuts and fresh herbs make it truly remarkable. About that flavour – you can expect a hit of nutty, sweet, savoury and tangy with every bite.
Also referred to as winter squash, ACORN SQUASH is loaded with health-supporting nutrients. Best to double the recipe!
ACORN SQUASH
Every time I prepare or am served acorn squash, I fall in love with it all over again. A member of the gourd family (think pumpkin, zucchini, butternut and spaghetti squash), acorn squash is low in calories but high in nutrients. Loaded with vitamins B and C, this starchy protein-rich vegetable is an excellent source of calcium, potassium and fibre. Click HERE for more nutrition information on the potential health benefits of acorn squash.
As simple brush with vegetable oil and a sprinkle of seasoning makes this first step super-easy.
OVEN ROAST
Preparing the squash for this recipe is extra easy. Unlike our BUTTERNUT SQUASH SIDE, there’s no peeling and dicing. Instead, we’re simply removing the seeds, brushing the quarters with oil and adding a sprinkle of kosher salt and black pepper. Then simply transfer it to a sheet pan lined with parchment paper and send it off to the oven to bake. Seriously, cooking the squash could not be any easier.
Feel free to add your favourite fruit and nuts to this mix.
FRUIT AND NUTS
As mentioned in the VIDEO attached to this post, feel free to make this recipe your own. I used shallots, pecans, dried apricots, golden yellow raisins and fresh cranberries, but don’t forget that other fruits and nuts will work too. We’ve had great success with sun-dried cherries, currants, walnuts, slivered almonds, green onions, leeks, dried figs and Thompson raisins.
Don’t overcook the topping; just a few moments does the trick.
SAUTÉ
The sauté of the fruit and nut topping for this side dish recipe is a quick step that can either happen in advance or moments before you serve. Ideally, you’re tossing the ingredients in the skillet until they start to soften and give off a pleasing aroma. Notice that we added a drizzle of maple syrup instead of brown sugar? We think it gives the dish a soft sweetness that pairs well with the nutty, roasted squash.
Serve this visually appealing side dish with everything and anything.
ASSEMBLE
Spooning the sautéed topping onto the roasted quarters of squash doesn’t require any skill or finesse. Better still, we suggest having the topping cascade down over the bright flesh of the squash. The overall effect is beautiful and very appetizing.
Beautiful and delicious!
SERVE
As mentioned off the top, you can serve this side dish with pretty much anything. We suggest keeping it in mind for weeknight meals when you serve ROAST CHICKEN, our tender oven-baked PORK TENDERLOIN or easy SWEET & SPICY SALMON. Of course, this dish is also perfect for your holiday table; did someone say Christmas, Hanukkah or Thanksgiving? It’s always a welcome addition to your festive menu plans.
Beautiful, delicious and easy, our ROASTED ACORN SQUASH WITH FRUIT AND NUTS is perfect!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the squash:
2 acorn squash (about 1 pound), seeded and quartered
2 tablespoons vegetable oil
sprinkle kosher salt
sprinkle black pepper
For the topping:
2 tablespoons butter
2 shallots, finely diced
½ cup pecan pieces
¼ cup dried apricots, diced
¼ cup golden yellow raisins
¼ cup fresh cranberries, sliced
2 tablespoons maple syrup
1 tablespoon fresh sage, cut into thin strips
sprinkle kosher salt
sprinkle black pepper
Directions
Preheat oven to 400°F.
Roast squash: Wash squash. Cut each in half from stem to end, then scoop out and discard seeds. Divide each piece in half. Brush quarters with vegetable oil and sprinkle with salt and pepper. Place onto a parchment-lined baking sheet, cut sides facing up. Transfer to oven and bake for 1 hour or until browned and tender.
Prepare the topping: Melt butter in a small skillet over moderate heat. Add shallots and cook to soften. Add pecans and dried fruit, tossing them about in the pan to cook for 2 minutes. Add cranberries, maple syrup and sage. Toss in pan and cook for 1 minute more. Season with salt and pepper to taste.
To serve: Transfer squash to an attractive presentation plate or platter. Divide the topping between the pieces of squash, spooning onto each. Serve immediately.
Loading...
