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Nutrition Facts
Serving Size 139 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 45 mg 2%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 2 g
Vitamin A 10% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Acorn Squash with Nuts
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

2 acorn squash
2 Tbsp H-E-B 100% Pure Olive Oil
1/8 Tsp black pepper
1/8 Tsp kosher salt
1/4 cup(s) H-E-B Brown Sugar
4 Tbsp unsalted butter
1/4 cup(s) Hill Country Fare Walnut Pieces
1/2 cup(s) H-E-B Dried Cranberries
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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.
Roast squash 1 hour or until soft and caramelized around edges.
While squash is roasting, 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.



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