Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, easy, baked cranberry-pecan acorn squash. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Easy, Baked Cranberry-Pecan Acorn Squash is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook easy, baked cranberry-pecan acorn squash using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Easy, Baked Cranberry-Pecan Acorn Squash:

1. Make ready 1 small Acorn Squash, halved and seeds removed.
2. Take 3/4 cup chopped pecans
3. Get 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
4. Make ready 1 1/2 tbsp raw honey
5. Make ready 1/4 tsp salt
6. Take 2 tbsp unrefined coconut oil

Always a favorite at our Thanksgiving table is baked acorn squash. The hardest part is cutting the squash in half—you need a sharp sturdy knife and a strong, steady hand. This stuffed acorn squash recipe is literally like autumn in your mouth bursting with ingredients like apples, cranberries, pecans and more. Now, personally, I am a big fan of acorn squash!

Instructions to make Easy, Baked Cranberry-Pecan Acorn Squash:

1. 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!
2. In a bowl, combine pecans, cranberries, salt and honey.
3. 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.
4. 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!

I know that butternut and spaghetti squash have kind of stolen the show recently when it come to fall favorites. Twice Baked Acorn Squash Quinoa & Kale with PomegranateUnprocessed Purpose. garlic, pecans, allspice, acorn squash, cumin, quinoa. This Slow Cooker Acorn Squash will remind you of Christmas. 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.

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