Acorn squash with cranberries

Yield: 1 Servings

Measure Ingredient
2 smalls Acorn squashes; (about 1 pound each)
1 Fresh orange
1 cup Fresh cranberries
3 tablespoons Sugar
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

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