Acorn Squash with Cranberries

1 review, 4 star(s). 100% would make again

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2 sm Acorn squashes
1 Fresh orange
1 tb Butter; cut into 4 thin
3 tb Sugar
1 c Fresh cranberries

Original recipe makes 1



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

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My family enjoyed this recipe. I used one acorn squash, butter to my taste on each half, and kept the amounts of the other ingredients the same. Served with a cran-apple chicken recipe. My 2 yr old told me it was yummy. I agreed.
Arvan43 5y ago

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