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The ingredients needed to cook Easy, Baked Cranberry-Pecan Acorn Squash:
- Use 1 small Acorn Squash, halved and seeds removed.
- You need 3/4 cup chopped pecans
- Provide 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
- Prepare 1 1/2 tbsp raw honey
- Take 1/4 tsp salt
- Get 2 tbsp unrefined coconut oil
Instructions to make Easy, Baked Cranberry-Pecan Acorn Squash:
- 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!
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