Roasted Acorn Squash with Cranberry Relish

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 33%
  • Fat: 9.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.3g
  • Carbohydrate: 41g
  • Fiber: 4.5g
  • Cholesterol: 15mg
  • Iron: 1.9mg
  • Sodium: 147mg
  • Calcium: 90mg


  • 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)


  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.
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