Hi, I am Clara. Today, we’re going to prepare easy, baked cranberry-pecan acorn squash recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy, Baked Cranberry-Pecan Acorn Squash Recipe
Easy, Baked Cranberry-Pecan Acorn Squash is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Easy, Baked Cranberry-Pecan Acorn Squash is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook easy, baked cranberry-pecan acorn squash using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Get 1 small Acorn Squash, halved and seeds removed.
- Take 3/4 cup chopped pecans
- Prepare 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
- Prepare 1 1/2 tbsp raw honey
- Take 1/4 tsp salt
- Make ready 2 tbsp unrefined coconut oil
Steps to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Preheat oven to 375° F. Also, if you’d like to eat the skin of the squash, which I recommend, make sure you clean it well!
- In a bowl, combine pecans, cranberries, salt and honey.
- Split the mixture and put it in the center of the two squash halves. Top each half with 1 tablespoon of coconut oil a piece.
- Place in a baking dish (I used an 8 x 8 glass Pyrex dish), cover with foil, and bake for 1 hour or until the flesh is soft. Let it cool for about 20 minutes, it’s hot!
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