Cranberry Walnut Roasted Acorn Squash Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with tart cranberries, sweet red onion, and crunchy walnuts, finished with maple syrup and warm spices. Autumn flavors with balanced sweet and savory notes. A festive seasonal side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 garlic cloves (minced)
- 1 large acorn squash (1" cubed)
- 1 medium red onion (sliced)
- 1 cup fresh cranberries
- 2-4 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 2 tablespoons honey or maple syrup
- 1 cup raw walnuts
- Optional: Sage leaves (for garnish)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 592mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 609mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.