Acorn Squash Dessert

To end the month of squash, I thought I would share a recipe for something unusual, like a dessert.  The natural sweetness of Acorn Squash make them perfect for a dessert dish and this recipe with cranberries makes it amazingly seasonal. The added plus is it is vegetarian too.

                                                       

Acorn squash can be a little difficult to cut in half, but they are worth it in flavor. Use a sharp knife to slice in half.

Acorn Squash Dessert with cranberries and walnuts

With each spoonful try to catch a little bit of everything, the walnuts, the cranberries and some of the syrup built up at the bottom of the squash. If it is not sweet enough, add a spoon of honey. Enjoy!

1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 teaspoons savory, crumbled
2 tablespoons butter

Directions

Preheat oven to 375F. Toss to combine walnuts, cranberries, savory and brown sugar. Cut each acorn squash in half. Remove and discard seeds.  Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half. Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily. Remove from the oven, place on a plate and serve right away.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails