Roasted Acorn Squash with Cranberry Sauce
Servings: 4 side dishes
1 medium acorn squash
2-3 tbsp ghee
salt, to taste
10 oz fresh cranberries
1/4 cup maple syrup
1/2 cup dried apricots, coarsely chopped
3 tbsp fresh orange juice
1 tsp orange zest
1/4 cup pecans, chopped
fresh parsley, to garnish
Preheat the oven to 400°F.
Cut the squash in half and remove the seeds. Slice it into thin sections and place them into a baking dish.
Rub the squash with ghee and sprinkle with salt.
Bake for 25-35 minutes or until it’s completely tender.
Meanwhile, combine the cranberries, maple syrup, apricots, orange juice, and orange zest in a saucepan.
Cook over medium heat for 10-12 minutes, stirring frequently.
Once most of the cranberries have popped, remove the saucepan from heat and set it aside.
Place the mixture into a blender and pulse until it reaches desired consistency.
To serve, spoon the cranberry sauce over the roasted squash. Sprinkle with pecans and parsley. Serve warm.
Recipe courtesy of Rebecca Bohl, Paleogrubs.