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Roasted Acorn Squash with Cranberry Relish

Roasted Acorn Squash with Cranberry Relish

Southern Living OCTOBER 2005

  • Yield: Makes 6 servings
  • Cook time:15 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1/3 cup apple cider
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Preparation

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

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.

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
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Roasted Acorn Squash with Cranberry Relish recipe

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