Thanksgiving will look and taste so bright with this tart and citrusy fruit-topped roasted acorn squash.
- Cook Time
- Prep Time
- Canola oil cooking spray
- ¼ cup dried cranberries
- 1 teaspoon orange zest
- ¼ cup orange juice
- 1 tablespoon canola oil
- 1 large acorn squash (1½ pounds), quartered lengthwise, seeded, skin pierced with a fork in several places
- 1 to 2 tablespoons brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
1. Preheat oven to 375°F. Lightly coat a 9-inch deep-dish pie pan or baking dish with canola oil cooking spray.
2. In the baking dish, stir together cranberries, zest, juice, and canola oil. Place squash pieces cut-side down on top of cranberry mixture.
3. Cover baking dish with foil and bake at 375°F for 45 minutes, or until tender crisp when pierced with a fork. Turn each piece to other cut-side down. Bake uncovered another 15 minutes, or until squash is tender.
4. Remove squash and place on a serving plate.
5. Add brown sugar, salt, and vanilla to cranberry mixture; stir to combine. Spoon equal amounts of mixture on each piece of squash, and serve.