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Lilly’s Table

 
 
© Lillys-Table.com Photo of Cranberry Roasted Acorn Wedges
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Cranberry Roasted Acorn Wedges

 

Wedges of acorn squash are marinated in cranberry juice before being roasted into an almost candied state of goodness. The brilliant red juice adds a subtle tang, color and essence to an otherwise lovely squash. The skin is edible as well!

Ingredients

  • 1 acorn squash, whole
  • 1 cup cranberry juice, more if needed
  • ¼ cup vegetable oil (high heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Serving Size: 2 People

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Preparation Instructions

Cut the end and stem off of the acorn squash. Cut in half and open it up. Scoop out the seeds. Cut the squash into 1-2 inch thick wedges, following the lines along the squash. Place the squash wedges in a bowl or plastic bag. Marinate in the cranberry juice for at least 15 minutes, but up to overnight.

Preheat the oven to 400. Pour oil into a shallow dish. Shake the juice off of the squash wedges and dip into the oil on each side. Sprinkle with salt and pepper and spread out on a baking sheet.

Roast for 25-35 minutes until tender to the bite. The skins should be tender as well. Serve warm or hot.