Acorn squash with cranberries
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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