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Roasted Acorn Squash with Nuts

My H-E-B Texas Life Magazine

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

1 hour

Makes:

8 servings

Ingredients

2  acorn squash

2  Tbsp.  H-E-B Olive Oil

*  salt and pepper

¼  c.  H-E-B Brown Sugar

4  Tbsp.  H-E-B Butter

¼  c.  Hill Country Fare Walnut Pieces

½  c.  H-E-B Dried Cranberries

Instructions


Heat oven to 400°F. Line a large baking sheet pan with foil, spray with no stick spray.

Cut squash into halves, remove seeds. Cut each half into 4 wedges. Place wedges in prepared baking pan, brush with olive oil, sprinkle with salt and pepper to taste.

Bake squash for 1 hour or until soft and caramelized around edges.

While squash is baking, combine the brown sugar, butter, walnuts and cranberries in a small microwave safe dish, cover with plastic wrap. Heat on High power 30 seconds. Spoon the cranberry walnut mixture over each wedge, serve.
Nutritional Information
Calories: 180, Total Fat: 6g, Cholesterol: 0mg, Sodium: 280mg, Carbohydrates: 33g, Dietary Fiber: 6g, Sugar: 19g, Protein: 2g
Source:
My H-E-B Texas Life Magazine

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