Recipe - Ruby Crowns

3 Acorn squash
Three fourths pound Butternut squash, minced into
1/4" cubes
1 One half cup Fresh cranberries
3 tablespoon Raspberry jam
1 tablespoon Honey
4 teaspoon Butter
Pinch of salt

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, 23 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 didn't say but I'm
thinking they mean to serve in halved acorn squash right?)
Posted to MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 16:12:08 0600

From: jessann doe jessann@texas.net