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As the crisp autumn air ushers in a season of harvest, one of the most delightful and nutritious ingredients to grace our tables is acorn squash. This small, emerald-hued gourd is not only visually appealing but also packed with essential nutrients, making it a versatile choice for a variety of dishes. Roasting acorn squash is a particularly popular cooking method that brings out its natural sweetness and earthy flavors, creating a dish that is both comforting and satisfying.

Roasted Acorn Squash

Discover the delightful taste of autumn with our Harvest Bounty Roasted Acorn Squash recipe. This vibrant, nutritious dish features acorn squash roasted to perfection, showcasing its natural sweetness and earthy flavors. Combined with a blend of pecans, dried cranberries, and a hint of maple syrup, this recipe offers a perfect balance of sweet and savory. Ideal for cozy gatherings, it’s a versatile choice that celebrates the season's bounty while providing essential nutrients. Enjoy a warm, comforting meal that highlights the beauty of fall!
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Ingredients
  

2 medium acorn squashes

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1 tablespoon pure maple syrup

½ cup pecans, roughly chopped

¼ cup dried cranberries

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting.

    Prepare the Squash: Take each acorn squash and cut them in half lengthwise. Use a spoon to scoop out the seeds and any stringy pulp from the center, creating a hollow cavity.

      Season the Squash: In a large mixing bowl, combine the olive oil, sea salt, black pepper, and ground cinnamon. Use a pastry brush to apply the oil mixture generously to the inner surface of each squash half, ensuring every bit is well-coated.

        Add Sweetness: Pour ½ tablespoon of maple syrup into each hollowed squash half. Spread the syrup slightly around the inside to enhance the flavor throughout.

          Roasting: Arrange the squash halves on a parchment-lined baking sheet, placing them cut-side down. Roast them in the preheated oven for 25-30 minutes or until the flesh can be easily pierced with a fork and has a lovely golden-brown hue.

            Toast the Pecans: While the squash is roasting, heat a small skillet over medium heat. Add the chopped pecans and toast them for about 3-4 minutes, stirring frequently to prevent burning, until they become fragrant.

              Combine Filling: Once the squash has roasted, carefully flip each half over so the cut side is facing up. Spoon the toasted pecans and dried cranberries into the cavity of each squash half, distributing them evenly.

                Final Touch: Drizzle the remaining maple syrup over the nut and cranberry filling in each squash. Return the stuffed squash to the oven for an additional 10 minutes to warm the filling through.

                  Garnish & Serve: Remove the squash from the oven and allow them to cool slightly. If desired, sprinkle fresh thyme leaves on top for a beautiful and aromatic finish before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                      Presentation Tips: Serve the roasted acorn squash halves on a rustic wooden board garnished with extra thyme for a beautiful fall-themed dish. Enjoy!