Festive Roasted Acorn Squash with Cranberry Pecan Glaze

• 2 medium acorn squash (about 3 pounds total)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh or frozen cranberries
• 1/4 cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1/3 cup chopped pecans
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground ginger
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Wash the acorn squash. Using a sharp knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy bits from the cavity with a spoon.
3. Brush the cut sides of the squash halves with 2 tablespoons of olive oil. Sprinkle evenly with salt, cinnamon, and black pepper. Place the squash cut-side down on the prepared baking sheet.
4. Roast the squash in the preheated oven for about 30 minutes, or until the flesh is fork-tender when pierced near the skin. Cooking time may vary depending on squash size.
5. While the squash roasts, prepare the cranberry pecan glaze. In a small saucepan over medium heat, combine cranberries, maple syrup, apple cider vinegar, ginger, and orange zest. Cook, stirring frequently, until the cranberries burst and the sauce thickens slightly, about 8-10 minutes.
6. Remove the glaze from heat and stir in the butter and chopped pecans. The butter adds richness and helps the glaze coat the pecans and cranberries nicely.
7. Once the squash is roasted, carefully flip each half cut-side up. Spoon a generous amount of the warm cranberry pecan glaze into the cavity of each squash half.
8. Return the squash to the oven for an additional 5 minutes to let the glaze meld and warm through. Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm.

Chef tips

• If you can’t find acorn squash, delicata or kabocha squash make great alternatives with similar roasting times.
• Use frozen cranberries if fresh aren’t available; just thaw slightly before cooking the glaze.
• To save time, the glaze can be made a day ahead and stored in the fridge; reheat gently before using.
• For a nut-free version, omit the pecans and add toasted pumpkin seeds for crunch instead.