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Serve as a side or vegetarian main dish at Thanksgiving or any cold-weather supper.

Acorn Squash with Cranberry Compote

  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish
  • Serving Size: Serves 6-12
Ingredient Description:
3 acorn squash, seeds removed and cut into quarter wedges

For the glaze:
8 Tbsp. brown sugar
1 tsp. ground cinnamon
4 Tbsp. butter
1 c. water

For the compote:
4 c. fresh cranberries
1 1/3 c. Port
8 Tbsp. sugar
4 Tbsp. Grand Marnier®
Zest of two medium oranges
2 tsp. fresh marjoram, minced

  1. Preheat oven to 350°F/180°C
  2. In a 1.5-qt. sauce pan, combine the brown sugar, cinnamon, butter and water. Place over medium heat and stir until completely dissolved.
  3. Place the acorn squash wedges on a jelly roll pan. Season with salt and pepper. Brush the glaze onto the interior of the squash. Bake for about 30 minutes or until tender; periodically brush the squash with glaze during baking. Remove from the oven and allow to cool briefly.
  4. In a 2.5-qt. sauce pan, combine all compote ingredients. Bring to a boil and then reduce to a simmer. Simmer for 5 - 7 minutes. Adjust the seasoning with salt and serve warm poured over the squash.