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Easy, Baked Cranberry-Pecan Acorn Squash

1 small Acorn Squash, halved and seeds removed.
3/4 cup chopped pecans
1/2 cup dried cranberries (I used the 50% less sugar Craisins)
1 1/2 tbsp raw honey
1/4 tsp salt
2 tbsp unrefined coconut oil


Preheat oven to 375 F. Also, if you'd like to eat the skin of the squash, which I recommend, make sure you clean it well! In a bowl, combine pecans, cranberries, salt and honey. Split the mixture and put it in the center of the two squash halves. Top each half with 1 tablespoon of coconut oil a piece. Place in a baking dish (I used an 8 x 8 glass Pyrex dish), cover with foil, and bake for 1 hour or until the flesh is soft. Let it cool for about 20 minutes, it's hot!

Source: cookpad.com