Acorn squash with onion-berry filling

Yield: 4 Servings

Measure Ingredient
1 Orange
2 mediums Acorn squash
2 cups Chopped purple onion
2 tablespoons Olive oil
⅓ cup Firmly packed brown sugar
1 can (16-ounce) whole-berry cranberry sauce

Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food processor until chopped; set aside.

Cut squash in half; discard seeds. Place, cut sides down, in an 11- x 7-inch baking dish. Pour about ½ cup water into dish.

Microwave, covered, at HIGH 12 minutes or until tender.

Sauté purple onion in hot oil in a skillet 5 minutes or until lightly browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir in cranberry sauce and orange. Spoon into squash halves, reserving remaining mixture to serve with turkey or chicken. Makes 4 servings.

Recipe by: Sue Gulledge, Springville, Alabama Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998

Similar recipes