Yield: 1 Servings
|2 smalls||Acorn squashes; (about 1 pound each)|
|1 cup||Fresh cranberries|
|1 tablespoon||Butter; cut into 4 thin slices|
Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise (through the stem). Scoop out seeds and fibers.
Place the squash halves cut side down in a baking pan. Bake 40 minutes.
While the squash are baking, grate one teaspoon of the orange zest. Halve the orange and squeeze the juice. You will need 3 tablespoons of juice. In a bowl, combine the orange zest, juice, cranberries and sugar. Turn the squash cut side up. Fill each half with the cranberry mixture. Top with a slice of butter. Bake 15 minutes or until the squash are tender when pierced with a fork. Serve hot. Yield: 4 servings
Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997