a delicious cranberry-orange relish. It’s wonderful for the holidays and a welcome departure from cranberry sauce. Enjoy immediately or chilled; it gets better with time.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 acorn squash
- ½ cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
- You can use butternut squash instead of acorn.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 456 mg |
| Sugars | 32 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out great–just enough topping. I used a Butternut squash as the cook notes suggested.