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Roasted Acorn Squash Recipe with Walnuts and Cranberries

Adam and Joanne Gallagher
  • 75 minutes
  • Serves 8

INGREDIENTS

2

Acorn squash, medium

1/4 cup

Cranberries, dried

3 tbsp

Brown sugar

1

Salt and fresh ground black pepper

1 tbsp

Olive oil

1/4 cup

Walnuts, lightly toasted

3 tbsp

Butter