It is a cold and snowy Saturday here in Connecticut. All the kids are bundled up in their pajamas running around the house. Jay is taking a little snooze on the couch, so I thought something easy but comforting would be good to eat tonight. These acorn squash are so easy to put together. Not many ingredients required but so many yummy flavors happening.
If you want to save some calories, you could brush a little olive oil on the squash and leave off the butter and brown sugar. Buuuuuuut in my opinion the brown sugar is totally worth adding. Just do a few jumping jacks after you eat them.
- 2 acorn squash, halved and seeded
- 2 tablespoons softened butter
- 4 tablespoons brown sugar
- 4 cups cooked wild rice
- 1 cup dried cranberries
- ¾ cup chopped toasted walnuts
- Preheat oven to 425 degrees.
- Cut squash in half and scoop out seeds. (Discard seeds)
- Spread the butter on the insides of the acorn squash.
- Sprinkle with brown sugar, and a little salt and pepper.
- Place squash in roasting pan, buttered side up and cook for approximately 45 minutes or until squash is fork tender.
- Remove from oven. Discard any excess liquid.
- In a separate bowl, mix wild rice, cranberries and walnuts.
- Scoop the mixture into the squash.