The perfect side dish to any turkey or chicken dinner.

3  Acorn squash, halved and seeded (use your favorite recipe for roasting the seeds – they make a great snack)
4 1/2 tsp.  olive oil
1 Tbsp.  light brown sugar
1/2 tsp.  salt
Vegetable cooking spray
1/4 cup  dried cranberries
1/4 cup  sherry vinegar
1/4 cup  agave nectar/syrup
1 Tbsp.  butter, melted
1/8 tsp.  ground red pepper
1/4 cup  fresh flat-leaf parsley, coarsely chopped

1. Preheat oven to 475 degrees.  Slice each squash half into 4-5 wedges, and toss with olive oil, brown sugar, and salt.  Arrange squash in a single layer on a lightly greased (with cooking spray) jelly-roll pan.  Bake 30-40 minutes until slightly tender.

2. Meanwhile, microwave cranberries and vinegar in a microwave-safe bowl at high for 30 seconds.  Let mixture stand 10 minutes; drain.  Stir together syrup, butter, and red pepper in a bowl.

3. Brush squash with half of the syrup mixture.  Turn squash over and brush with the remaining syrup mixture.  Bake at 475 degrees for 12 more minutes more, or until golden brown and tender.  Transfer to a serving platter and top with cranberries and parsley.

Southern Living Collector’s Edition 2021