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Acorn Squash with Cranberries

Acorn Squash with Cranberries is built on Acorn Squashes, Fresh Orange, Fresh Cranberries, Sugar, and Butter Cut Into Thin Slices. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 1
• 1 cup
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise (through the stem). Scoop out seeds and fibers.

2. 2

   Place the squash halves cut side down in a baking pan. Bake 40 minutes.

3. 3

   While the squash are baking, grate one teaspoon of the orange zest.

4. 4

   Halve the orange and squeeze the juice.

5. 5

   You will need 3 tablespoons of juice.

6. 6

   In a bowl, combine the orange zest, juice, cranberries and sugar.

7. 7

   Turn the squash cut side up.

8. 8

   Fill each half with the cranberry mixture.

9. 9

   Top with a slice of butter.

10. 10

    Bake 15 minutes or until the squash are tender when pierced with a fork.

11. 11

    Serve hot.

12. 12

    Notes: recipe courtesy of Michele Scicolone

13. 13

    Recipe by: Cooking live Show #9009

14. 14

    Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"