We had our first winter frost this week, holiday lights are popping up on the houses in our neighborhood and Christmas music is sneaking it’s way into my Pandora radio playlists. I’m getting out my winter recipes and starting to decorate the house for the holidays. This Roasted Acorn Squash with Cranberries and Walnuts is a super easy recipe that is perfect served as a side dish with a holiday meal and is filling enough to be served as a main dish.
I’m very sentimental and traditional especially when it comes to the holidays. I pull out my Spode Christmas tree china every Thanksgiving. My son and husband protest that it’s too early. I tell them that it is only out for a month each year and I enjoy each day of that month. They groan but put up with it.
The first Christmas after the fire (that took our home three years ago) was destined to be difficult for this sentimental soul. However, with the help of family and friends we managed to reassemble much of the lost Christmas decor. Shortly after the fire my brother and his wife held a fire “shower”. They asked our friends and family to each bring us a Christmas ornament. A girlfriend helped me replace my Spode Christmas Tree china and my husband’s parents gave us their Victorian Hallmark Christmas town. Though we miss our lost items the replacements have a special meaning because of the love that was poured out to us in a time of tragedy.
As we enter a holiday season without gathering with our family and friends we are reminded that items can be replaced but people cannot. Though we can surround ourselves with all the trimmings of the season, without loved ones around those items seem less important.
Maybe the solitude of this Thanksgiving is the blessing, a reminder of what we are grateful for…. our loved ones. I wish you and yours a happy Thanksgiving, filled with gratitude for what matters most.
I hope you enjoy this Acorn Squash with Dried Cranberries and Walnuts recipe as much as Brian and I do. If so please rate and comment on the recipe. I enjoy reading your comments and it helps the success of the blog.
Roasted Acorn Squash with Dried Cranberries and Walnuts
Course: DinnerDifficulty: Easy4
servings15
minutes1
hourIngredients for Roasted Acorn Squash with Cranberries and Walnuts
2 medium acorn squash (or butternut)
3 Tbs. vegan butter (I like Earth Balance)
to taste salt
3 Tbs. maple syrup
1/2 cup walnuts chopped
1/2 cup dried cranberries
Directions for Roasted Acorn Squash with Cranberries and Walnuts
- Heat the oven to 400 degrees
- Cut squash in half and use a spoon to scoop out all the seeds from the middle.
- Place the acorn squash halves into a large baking dish then brush all sides with the 1/2 tsp of melted butter. Season with salt. Bake for 55 minutes
- While squash bakes add the remaining butter, walnuts and cranberries and maple syrup to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts.
- After the squash has baked for 55 minutes spoon cranberry and walnut mixture into the middle of the squash. Bake for an additional 5 minutes.
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