Easy, Baked Cranberry-Pecan Acorn Squash

Name: Easy, Baked Cranberry-Pecan Acorn Squash
Total time: 4200 s
Yield: 4 servings
Cuisine: American
Ingredients: 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

emmysuesue @emmysuesue

I have been trying to eat the Paleo way so I've been experimenting quite a bit and truly love this recipe. It's so easy and makes me feel good about eating it! Yummy, yummy!

emmysuesue @emmysuesue

I have been trying to eat the Paleo way so I've been experimenting quite a bit and truly love this recipe. It's so easy and makes me feel good about eating it! Yummy, yummy!

Saved

Ingredients

1 hour 10 mins

4 servings

1small Acorn Squash, halved and seeds removed.
3/4 cupchopped pecans
1/2 cupdried cranberries (I used the 50% less sugar Craisins)
1 1/2 tbspraw honey
1/4 tspsalt
2 tbspunrefined coconut oil

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Steps

1 hour 10 mins

1

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!
2

In a bowl, combine pecans, cranberries, salt and honey.
3

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.
4

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!