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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 didnt say but Im thinking they mean to serve in halved acorn squash right?) Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 16:12:08 -0600 From: jessann doe
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.8mg||2 %|
|Sodium 53.5mg||2 %|
|Potassium 805.6mg||21 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 28.1g|
|Protein 1.9g||3 %|
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Calories per serving: 149
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