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Ingredients: 2 large Acorn squash 1 Can(s) Whole cranberry sauce 1 Tablespoon(s) Honey 1/4 Teaspoon(s) Ground allspice Directions: Prick squash several times with fork to allow steam to escape. Place in oven and microwave at High (100%) until soft when tested with fork, 10 to 12 minutes. (If oven doesn't have carousel, rotate and turn squash after half the cooking time. Let stand. Place cut side up in 10" square casserole. Combine cranberry sauce, honey and allspice in small bowl. Microwave at High (100%) until hot and bubbly, 3 to 4 minutes, stirring after half cooking time. Spoon into squash halves. Microwave at High (100%) 2 to 3 minutes until heated through.
Check some related videos Similar recipes: 1-2-3-4 cake filling and topping Makes: Icing and filling for one cake. SEE: Cake, 1-2-3-4 Cake by James Beard for the cake recipe. Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers. Be careful not to Mashed butternut squash with ginger 1. Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bla Spanish squash casserole Mix all ingredients in an oiled 9 x 13 baking dish. Cover tightly with aluminum foil or tight fitting baking dish lid. Bake for 30 minutes at 350 F. or until squash is tender. Source: Arrowhead Mills "Quick Brown Rice" tri-fold C Tangy cranberry bread - abm - regular loaf Source: Electric Bread Wanna bet there's nothing new to do with that leftover turkey? This moist, light bread promises to redefine your idea of a turkey sandwich. But don't stop there... try a slice of sharp cheddar with a little English musta Wild rice-stuffed squash 1/2 c Wild Rice, cooked 1 ts Orange Rind, grated 1/2 c Walnuts, chopped 2 tb Frozen Orange Juice Concentrat Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in Creamy vanilla filling Scald milk in top of double boiler over boiling water. Mix sugar, cornstarch and salt; stir into scalding milk. Cook, stirring constantly, until thick. Cover and cook for 10 minutes longer. Add a small amount of hot mixture to beaten eggs; return to the m Cranberry-stuffed acorn squash 1/2 c Cranberries, fresh or frozen 1 x Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the Acorn squash with cranberries 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 th Acorn squash in roasted apples Preheat oven to 375 degrees Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leavi Wild rice and cranberry salad In a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover, reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and c Acorn squash Preheat oven to 375. Cut the squash in half and scoop out seeds. Add 1/2 Tbsp. of butter, 1 tsp. honey, 1 Tbsp. brown sugar and salt and pepper to each half. Place upright on a greased cookie sheet and roast for 30 minutes or until tender. Cranberry scones Combine cranberries with 1/4 cup sugar and set aside. Combine flour, baking powder, salt and 2 tablespoons sugar; mix well. Cut in shortening. Stir in cranberries. Add milk all at once, stirring with a fork to make a soft dough. Knead lightly on a floured Cream cake filling In small heavy saucepan mix first 3 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat. Gradually stir half the hot mixture into beaten egg, then stir into mixture in s Bits-o-barley cranberry dessert Bring first six ingredients to a boil, then cover, remove from heat and let stand until all the juice is absorbed. Add honey, blend well. Serve warm or cold. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permissio Acorn squash with creamed onions Wash, cut in half length-wise and remove seeds from squash. Place in shallow pan, cut side down. Bake at 325° till almost tender (45 to 50 min.) Turn cut side up and sprinkle with salt. Continue baking until tender (15 to 20 more minutes.) Heat on Jellied cranberry salad In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbe Pierogi filling Work together until creamy. Use in Peirogi recipe. Apple cranberry pie Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to Cranberry sweet potatoes 1/2 c Frozen Orange Juice Concentrat 2 c Cranberries, fresh or frozen Bake the sweet potatoes in a 400-degree oven for about 40 minutes, or until they are soft. Combine the orange juice concentrate and cranberries in a saucepan. Bring to a Spaghetti squash with mushrooms and shrimp Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shread. Set aside. Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 m Butternut squash bisque 3 * salt and freshly ground black pepper to taste DIRECTIONS 1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to Egg nog filling In a stainless steel, glass or enamel saucepan, combine the cornstarch with a little of the eggnog and blend until smooth. Blend in the remaining eggnog and cook over boiling water or on controlled heat, stirring frequently, until thick and bubbly. Cranberry - rasberry meringue pie Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 Sliced oranges with cranberry coulis 1. Simmer the cranberries, sugar, and orange juice uncovered in a medium size saucepan for 15 minutes. 2. Add the orange zest and water. Simmer uncovered another 15 minutes, stirring occasionally. 3. Strain the cranberry mixture through a fine mesh sieve Squash, shallot and rosemary saute Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the Squash bake Cook squash in just a little bit of water until tender. Drain and mash. Measure 2 cups and mix with remaining ingredients except cheese. Pour into buttered 1 quart casserole and top with grated cheese. Dot with butter. Bake for 30 minutes at 350 Acorn pie Beat egg whites until stiff, add baking powder and beat more. Add sugar and vanilla, beat again. Fold in crackers and pecans. Put in buttered pie plate and bake at 300 degrees for 30 minutes. Let cool and top with Cool Whip and chopped pecans. Squash based pizza sauce ~peel and cut squash into small cubes. place in a pot with garlic cloves, cover with water or veg broth. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about 1/4 to 1/2 cup.) Process squash in food processor/hand blende Key lime pie filling 1. See crust recipe. 2. For the filling: Beat the egg yolks with the lime zest until the mixture is frothy and tinted pale green. (If you prefer the traditional pale yellow color, add the lime zest when you beat in the juice.) Beat in the condensed mi 4th graders cranberry bread Blend all ingredients. Mixture will be lumpy. Pour into a greased loaf pan. Bake in a pre-heated 350 oven for 1 hour, 15 minutes, or until lightly browned on top. Turkey, feta & cranberry pizza Preheat oven to 375. Place pizza crust on an ungreased cookie sheet or pizza pan. Heat olive oil in pan. Saute peppers until tender in oil. Spread cranberry suace over the shell. Layer slices of turkey over the cranberry sauce. Sprinkle green onion over t Samoosas - potato filling Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the li Foamy cranberry sauce Cream butter and sugar together. Add beaten egg yolk, cranberry juice and orange rind. Fold in stiffly beaten egg white just before serving. Makes 1 1/2 cups and is excellent when poured over the Cranberry Pudding. Squash casserole Preheat oven to 350 degrees F. Grease 9 x 13 inch pan. Squash Preparation: Cook squash in 2 quart sauce pan filled half way with water and a pad of butter, salt and pepper. Boil until the squash is done. Mix: In a large mixing bowl add melted butter, grat Upside-down cranberry muffins Preheat oven to 400 F. Grease muffin tins. Combine oats and soy milk in a large bowl. Set aside. Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar. Whisk egg replacer and water until light and foamy. Combine Simple squash 1. Slice squash 3cm thick. Smother each slice with mayo and put into a greased pan. Sprinkle with lemon juice, add the leftover mayo or cream. Sprinkle well with cheese, seeds or nuts, add salt and/or pepper to taste. 2. Bake 20-25 min at 400F. Cranberry sauce Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce. Cranberry bread pudding Combine all ingredients except whipped cream. Pour into a shallow greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven 25 minutes, or until firm. Serve warm with cream or a dollop of whipped cream. Acorn squash and sweet potato Saute onion in broth or water in lg. saucepan over med. heat until onion is translucent, about 6 min. Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min. Cool slightly. Working in batches, place the veggies Cranberry muffins Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into ba Lemon cream-sauced pasta with asparagus and squash 1. Cook pasta; drain; keep warm. 2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; add to pasta. 3. C Cranberry ginger tea In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir. Serve warm or chilled over ice cubes. Garnish with mint. SERVES: 2 Preparation time: Cranberry/wild rice stuffing 1 c Water 1/4 c Raisins, dark or golden 5 x Green Onions, chopped 1 tb Vegetable Oil 1/2 c Celery, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2 ts Dried Thyme Put the wild rice in a saucepan. Add th Cranberry-orange relish Sweeten to taste with sugar. NOTES: A fruit relish for holiday dinners -- In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's T Runza filling Saute beef almost brown. Combine with onions, cabbage, spices and water. Steam for 10 to 15 minutes. Fresh squash and onion * Use your favorite sugar substitute Wash squash and cut into 1-1/2" slices. Place in saucepan with onion, salt, and sugar; add 1/2 cup water. Cover tightly and steam about 10 minutes. Add butter and stir gently. Food Exchange per serving Batter-fried squash blossoms from loren martin In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossom Chilled cranberry soup In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in the lemon juice and Butternut squash bisque salt, pepper, ground nutmeg to taste 1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. 2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with sal Chocolate filling Put the 1/3 cup butter into a clean pot with just a splash of milk. Melt the butter and sift in the icing sugar and cocoa. Stir until you ' ve got a nice chocolate paste.