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Roasted Acorn Squash with Cranberry Relish

Prep time 10 mins
Cook time 15 mins
Yield Makes 6 servings

Ingredients

  • 1/3 cup apple cider
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup fresh cranberries
  • 1/4 cup chopped pecans, toasted
  • Roasted Winter Squash (use 3 medium acorn squash)

Nutrition Information

  • calories 241
  • caloriesfromfat 33 %
  • fat 9.5 g
  • satfat 3.2 g
  • monofat 4.4 g
  • polyfat 1.4 g
  • protein 2.3 g
  • carbohydrate 41 g
  • fiber 4.5 g
  • cholesterol 15 mg
  • iron 1.9 mg
  • sodium 147 mg
  • calcium 90 mg

How to Make It

  1. Bring first 6 ingredients to a boil in a small saucepan over medium heat. Reduce heat, and simmer 5 minutes.

  2. Stir in cranberries, and simmer 8 minutes or until cranberry skins split. Remove from heat, and stir in pecans. Spoon cranberry mixture over warm squash wedges.