Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Acorn squash |
| ¾ pounds | Butternut squash, diced into |
| \N \N | 1/4\" cubes |
| 1½ cup | Fresh cranberries |
| 3 tablespoons | Raspberry jam |
| 1 tablespoon | Honey |
| 4 teaspoons | Butter |
| \N \N | Pinch of salt |
Preheat oven to 350 degrees. Bake prepared acorn squashes for 30 minutes or until tender. Blanch butternut in boiling salted water for 2 minutes, or until tender. Drain. In another pot, blanch cranberries until they start to pop, 2-3 minutes. Drain and combine with butternut. Heat the jam and honey until they bubble. Add butter and salt. Combine squash and jam mixture. Spoon into cooked acorn squash.
Bake 15 minutes. (it didn't say but I'm thinking they mean to serve in halved acorn squash right?)