Brown Butter Roasted Acorn Squash with Cranberries and Walnuts

November 27, 2015
1 Ratings
Photo by Christina Spleen
  • Serves 4
Author Notes

A sweet and funky holiday side that lets squash be its own serving dish —Christina Spleen

What You'll Need
  • 2 Acorn Squashes
  • 1/2 cup chopped wanuts
  • 1 cup cranberries
  • 4 ounces of butter, browned
  • 1 pinch sea salt
  • 1 dash nutmeg
  1. Preheat oven to 400 degrees
  2. Brown the butter, place stick of butter in pot over medium high heat and let melt. Let it bubble until you see brown solid bits and it becomes all nutty and wonderful. Place in bowl and set aside
  3. Halve and de-seed the acorn squashes
  4. Brush with olive oil and bake in a deep, oven safe dish for 25 minutes.
  5. Take squashes out, and distribute the cranberries and walnuts evenly into the centers of the squash.
  6. Place back in the oven for 25 minutes.
  7. Take those squashes back out of the oven and liberally brush with browned butter, finish them off with a sprinkling of sea salt and nutmeg

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  • Jenn Sigmon
    Jenn Sigmon
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2 Reviews

Jane December 29, 2021
Easy and delicious! The brown butter was delicious with the squash and fillings. The walnuts were perfectly crispy.
Jenn S. November 6, 2020
Not only is is cheese in Instagram photo, it is pomegranate, not cranberries. Squash is quartered not halved. Wrong pic or recipe?