Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, easy, baked cranberry-pecan acorn squash. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in for contrast. Quinoa Stuffed Acorn Squash with cranberry and pecan is full of flavor, texture and ready in about Acorn Squash - Look for acorn squash that are uniform in size. Quinoa - Use your favorite quinoa - white Cutting acorn squash in half for roasting and stuffing is super easy and takes just a few steps.
Easy, Baked Cranberry-Pecan Acorn Squash is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Easy, Baked Cranberry-Pecan Acorn Squash is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have easy, baked cranberry-pecan acorn squash using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Make ready 1 small Acorn Squash, halved and seeds removed.
- Make ready 3/4 cup chopped pecans
- Make ready 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
- Make ready 1 1/2 tbsp raw honey
- Make ready 1/4 tsp salt
- Get 2 tbsp unrefined coconut oil
Stuffed acorn squash with cranberries, pecans, and orange-infused quinoa then drizzled with a simple goat cheese or feta crema. Place squash in a shallow baking pan, cut side down. A little butter, salt, freshly ground. This Slow Cooker Acorn Squash will remind you of Christmas.
Instructions to make Easy, Baked Cranberry-Pecan Acorn Squash:
- Preheat oven to 375° F. Also, if you'd like to eat the skin of the squash, which I recommend, make sure you clean it well!
- In a bowl, combine pecans, cranberries, salt and honey.
- Split the mixture and put it in the center of the two squash halves. Top each half with 1 tablespoon of coconut oil a piece.
- Place in a baking dish (I used an 8 x 8 glass Pyrex dish), cover with foil, and bake for 1 hour or until the flesh is soft. Let it cool for about 20 minutes, it's hot!
It's too delicious not to make. In keeping with the winter squash theme of the week, I present you with one of my personal favorites - acorn squash. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you need to use a chef's knife to cut this squash in half, or at least another heavy-duty knife that has some real heft to Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Cranberry Pecan Quinoa Stuffed Acorn Squash With Goat Cheese Crema. If you have any vegetarians coming to Thanksgiving dinner, this Wild Rice, Sausage, and Cranberry Acorn Squash Boats.
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