Recipe - Acorn Squash With Cranberries

2 small Acorn squashes; (about 1
pound each)
1 Fresh orange
1 cup Fresh cranberries
3 tablespoon Sugar
1 tablespoon 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 MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997