|Serving size - 2|
1 med. sized acorn squash, halved and seeded
3/4 c. dry cranberries
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. pecans, chopped
3 tsp.stick butter diced
Pre-heat the oven to 350 degrees. Cut the Acorn squash in half and scoop out the seeds and cut a little off ( don`t go all the way through) the pointed ends so the squash will sit flat when stuffed. Drizzle olive oil on a baking sheet and place the 2 squash halves open side down. Place in the hot oven for 30 min.
In a small bowl add the brown sugar, cinnamon, nutmeg, pecans, and cranberries and mix together. When the squash are done roasting, leave the oven turned on and remove the squash and place them in a 8 x 8 baking dish open side up, then fill them with the cranberry and pecan mixture and top with the butter dices. Place back in the hot oven for about 10 minutes, remove and serve.