I absolutely love cranberries, so want to use cranberries as much as possible before they’re out of season! Because of that, I decided to make a recipe similar to this one:
First, I cooked the acorn squash brushed with butter and brown sugar at 400 degrees for 20 minutes.
Then, while that was cooking, I combined all the ingredients together in a bowl with some fresh cranberries instead of dried ones.
After the first 20 minutes of cooking, I pulled out the acorn squash and stuffed them with the mixture and then put them back in the oven for 25 minutes. I also cooked the fruit leftovers on a separate sheet pan, but those ones burnt after being in too long. The ones inside the squash were perfect though! It was a nice light meal that I’d love to have again.