Acorn Squash with Cranberries

Title:
Acorn Squash with Cranberries

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 sm Acorn squashes; (about 1


          -pound each)


     1    Fresh orange


     1 c  Fresh cranberries


     3 tb Sugar


     1 tb 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"


 
on Dec 19, 1997