Autumn Bake

The sweetness of the pears, the tartness of the cranberries, the hearty acorn squash along with the crunchy pecans make this the perfect fall dish.  As mentioned in the recipe, this can be served as a side dish or on top of a bed of grains for an entrée.


1 acorn squash, peeled, sliced
1 bag cranberries
3 red pears, cored, cut in chunks
2 T. Dijon mustard
3 T. balsamic vinegar
3T. brown sugar
½ cup pecans
Salt & Pepper to taste


Preheat oven to 400 degrees.

Place the acorn squash, cranberries, red pears, balsamic vinegar, brown sugar, salt & pepper in a large bowl.  Mix well so everything is nice and coated.

Line a large baking dish with non- stick foil.  Pour mixture in baking dish and bake uncovered for 1hour, stirring every 15 minutes.  Add pecans 15 minutes prior to taking out of oven.

Serve as a side dish or over a bed of your favorite grains for an entrée.