It’s time to start talkin’ turkey!! And allll other food that surrounds the holiday feasts!

I love to cook and eat, well let me rephrase that, I love to cook and eat good food. Not that allll food I make turns out “good”. And since I have been on a healthy life style change I am constantly looking for yummy food that is good for you soooo this year I am going to try out all new (I know that is kinda scary) recipes for the holidays and I will be posting them as I make them and let you know how they turn out.

So how do we feel about acorn squash? Acorn Squash was one of those “new” foods that I was introduced to this year. I have found a few recipes but I tried this one out and it was so easy and quite tasty. I do love Stonewall Kitchen products, I’m sure they have a bit more sugar in them then is necessary but I wanted to give this a try and boy am I glad I did! This will be divine with turkey!

Baked Acorn Squash with Cranberry Horseradish Sauce

• 1 acorn squash, cut in half with seeds removed
• 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
• 2 Tsp. butter
• Salt and pepper to taste

Follow along Directions:

1. Preheat oven to 350 degrees F.


2. Cut the acorn squash in half and carefully scoop out the seeds. So easy just like little pumpkins.


3. Place squash halves in a baking dish, filled with 1/2″ of water. Cover squash with foil. *helpful hint slice the point on one of the halves off so it sits flat in your pan.

4. Bake for 1 hour or until fork tender.

5. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.

6. Put the filling back into the squash shells and serve.


Doesn’t that look yummy and it’s good for you too!

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