This is an awesome main dish, also makes a good side dish for Thanksgiving. Serves 4.
2 medium acorn squash, halved
3 Tbsp dried cranberries
3 Tbsp chopped pecans
1/4 cup maple syrup
2 Tbsp butter, cut into 4 pieces
Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in 350 degree F (175 degrees C) oven until it begins to soften, approximately 30-40 minutes. Remove squash from oven; turn over halves and place on plate.
Mix cranberries, pecans, maple syrup, and butter and divide between the four squash halves. Season with salt and pepper and return to oven for 10 more minutes.
Test squash with a fork; it should be soft when served. Enjoy!
Note: Use certified USDA organic and non-GMO project verified ingredients when possible.