Monday, January 13, 2014

Roasted Acorn Squash with Dried Cranberries and Slivered Almonds

Winter Squash is so healthy and there are a variety of ways to make it. I loved roasting this squash and then topping it with a combination of sweet and salty items.

serves 4 ( 4 points +)

  • 2 medium acorn squash, halved and seeded
  • 3 T. dried cranberries
  • 2 T. slivered almonds
  • salt and pepper to taste
  • 2 tsp. butter
  • 1 tsp. olive oil

Preheat oven to 400 degrees. Place squash, cut side down on a baking sheet. Bake 45 minutes or until very tender.
Place cranberries in a microwave safe dish, cover with water and microwave 1 minute. Drain water. 

Melt butter in a saucepan until lightly browned. Stir in olive oil.

Sprinkle squash with salt and pepper, top with plumped cranberries and almonds, drizzle with butter mixture.

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