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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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
| Ingredients:
2 small Acorn squashes
1 Fresh orange
1 Cup(s) Fresh cranberries
3 Tablespoon(s) Sugar
1 Tablespoon(s) Butter |
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