Bliss Hazelnut Cranberry-Glazed Squash

4 Servings


  • 1 Acorn Squash
  • 2 tablespoons Coconut Oil
  • 4 tablespoons Hazelnut Butter with Oregon Dried Cranberries


  • Heat oven to 375 degrees F.
  • Cut the squash in half lengthwise and scoop out the seeds.
  • Coat the squash with 1 tablespoon coconut oil on each side. Place on a rimmed baking sheet or pan, cut-side up.
  • Bake until tender, 25-30 minutes.
  • Remove from oven and coat each squash half with 1 tablespoon hazelnut butter.
  • Bake for another 5 minutes or until golden brown.