Friday’s Fixin’s: Oven Roasted Acorn Squash With Cranberry Sauce

Acorn Squash | The Silver Pen

Oven Roasted Acorn Squash With Cranberry Sauce

Today’s recipe is pretty full of fall awesomeness. Oh my gosh, when we were making this recipe, I had a spoon permanently connected to my hand so that I could nosh the entire time.  I’m kind of in love with Acorn Squash right now. It is seriously good and seriously healthy.  Before adding the cranberry sauce to the acorn squash, I put a little Earth Balance “butter” and Maldon salt on a piece and pretty much devoured it.  You should really see us in the kitchen. We have so much fun, always oohhhhhing, aaaaaahing and eating. I hope that you’re able to have as much fun in the kitchen as we do!

I digress…

Before you start cooking this yummy dish, please allow me to share the Silver Lining health benefits of Acorn Squash:

  • Low Calorie Count: 1 cup contains only 115 calories
  • Vitamin A: (found in the orange-yellow color) is responsible for a high level of beta-carotene which is converted into vitamin A which – as I’m sure you know – helps reduce free radicals in the body (which contribute to the aging process)
  • Vitamin C: 1 cup has over 30% of the daily recommended amount
  • Vitamin E: which contains antioxidant properties important to cell membranes.
  • Vitamin B12: helps prevent nerve damage and brain shrinkage
  • Folate (Folic Acid): helps reduce homocysteine (which can damage blood vessel walls) lowering the risk of heart attacks and strokes
  • Potassium and Magnesium: essential for strong bones and a healthy heart
  • Omega-three Fatty Acids: essential nutrients for numerous normal body functions such as controlling blood clotting and building cell membranes in the brain
  • Protein and Fiber: 1 cup contains 9 g of dietary fiber and 2 g of protein which gives your body fuel without unwanted cholesterol or saturated fats

Acorn Squash | The Silver Pen

Roasted Acorn Squash

Chef Maili Brocke

Serves 12


  1. 2 acorn squash
  2. ¼ cup grape seed oil
  3. ½ Salt


  1. Preheat oven to 400 degrees
  2. Cut them in ½ and scoop out the seeds
  3. Toss them with the grape seed oil and salt and make sure that everything is coated
  4. Cook in 400 degree oven for 30 minutes
  5. Scoop cranberry onto the cooked squash and cook for 10 more minutes

Acorn Squash | The Silver Pen


Acorn Squash | The Silver Pen

To the top of each piece of cooked squash, just add the Cranberry Sauce (from 2 Friday’s Fixin’s ago).  Here is the link to the recipe:


To read more fabulous recipes from Maili, please see her blog Maili Files. Thank you to Blue Caleel for always taking such fun and great photos! I’m so blessed to be surrounded by such talent!

Leave a comment


  1. Carolee Groux says

    I love all squashes, and acorn squash is so light and mild tasting. I will have to try the cranberry sauce on top for extra zesty flavor. Thanks for the list of all the good nutrients in squash. Now we can enjoy it even more.

  2. Joan Aldrich says

    Dear Hollye,

    Wow this looks so delicious and elegant as well. Im definitely going to make this for the holidays and the cranberry sauce as well. I always love to try new cranberry recipes … I have a question, you mention 1/4 grapeseed oil ? Is it a 1/4 cup, tablespoon ??
    On another note, I have a dear friend who has a daughter who is a thyroid cancer survivor and she has developed and formulated a line of skin care, creams, and makeup that are chemical free. Her name is Kelly Teagarten, and her company is 'Kelly Teagarten Organics". I especially like her "Royal Healthy Body Lotion" … you can check her out online. She is a lovely beautiful lady like you with small children. All the best and hearts love, Joanie