BEST Executive Director, Gloria Kraegel, loves the fall bounty from the garden. Here’s one of her favorite and fall go-to-recipe for family and friends.

It’s a delicious recipe that just screams harvest bounty! Enjoy!

 

Ingredients

1 medium acorn squash

dried cranberries

chopped walnuts

1 tablespoon butter (room temperature)

1 teaspoon brown sugar or 2 teaspoons maple syrup

Preheat oven to 350 and follow these steps: 

1. cut top off squash and scoop out seeds

2. poke the sides with a fork

3. mix sugar and butter

4. add cranberries and walnuts until even with top edge

5. top with the butter and sugar mixture

6. place in a shallow pan

7. bake for 30 to 40 minutes

This recipe is for one squash, but make as many as you like. They’re great as a side with a lean meat like a turkey or chicken breast. They’re also terrific on their own.

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