Baked Acorn Squash
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 rings - 2 servings
  • 1 acorn squash cut into 4 rings, unpeeled
  • ⅓ cup chopped red onion
  • 1 medium pear, diced
  • 1 tsp plus ¼ tsp cinnamon
  • ½ tsp plus ⅛ tsp allspice
  • ¼ tsp plus ⅛ tsp nutmeg
  • pinch hot red pepper powder
  • ¼ tsp salt
  • 3 Tbs dried cranberries
  • ½ cup merlot
  • 3 Tbs butter
  1. Heat 1 Tbs butter in skillet and saute onion and pears until beginning to soften. Add 1 tsp cinnamon, ½ tsp allspice, ¼ tsp nutmeg, hot red pepper, and ¼ tsp salt. Stir until fragrant. Add merlot and dried cranberries. Allow to simmer on low heat until most of the liquid has reduced.
  2. Meanwhile melt 2 Tbs butter in a saucepan. Season with ¼ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp nutmeg, and another pinch of hot red pepper powder depending on how hot you like it.
  3. Line a baking pan with parchment. Brush undersides of squash rings with melted butter. Fill centers with onion and pear mixture. Drizzle rest of butter over squash rings. Cover with foil. Bake 40 minutes at 350 degrees or until squash is soft and cooked through.
  4. To serve, place on mound of tricolor quinoa.
Recipe by Tasting Pour by Jade Helm at