Roasted Acorn Squash with Cranberry Relish |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/3 cup apple cider |
1/3 cup maple syrup |
2 tablespoons butter |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1 cup fresh cranberries |
1/4 cup chopped pecans, toasted |
roasted winter squash (use 3 medium acorn squash) |
Directions:
1. Bring first 6 ingredients to a boil in a small saucepan over medium heat. Reduce heat, and simmer 5 minutes.
2. Stir in cranberries, and simmer 8 minutes or until cranberry skins split. Remove from heat, and stir in pecans. Spoon cranberry mixture over warm squash wedges.
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