Roasted Acorn Squash with Cranberries and Red Onions
Nutty roasted acorn squash, paired with tart cranberries and the sweetness of caramelized onions. Our easy Thanksgiving side brings together the best flavors of fall in a single dish.
Servings: 4 to 6
- Prepare to roast—Preheat oven to 375 degrees F.
- Roast the squash—In a medium bowl, add squash and 3 tablespoons olive oil. Sprinkle generously with salt and pepper and toss to coat evenly. Spread in a single layer on a nonstick baking sheet. Transfer to oven and roast for about 20 minutes or until squash is golden brown and tender when pierced with a fork.
- Sauté the onions—Heat remaining teaspoon of olive oil to a large skillet over medium heat until oil is shimmering. Add red onion and sauté until translucent and tender, about 5 minutes. Add in cranberries and continue cooking until they start to burst, about 6 to 8 minutes.
- Finish and serve—Add roasted squash to skillet, stirring to combine evenly. Taste and adjust seasonings as needed. Serve warm.