Acorn Squash with Cranberry Filling
Autumn's fast approaching, so why not try this scrumptious dish that will explore your sense of taste!
Yield
8 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
acorn squash
mush |
*
|
| 1 | x |
salt
|
*
|
| 8 | tablespoons |
butter
or margarine |
|
| 8 | tablespoons |
honey
|
|
| 16 | ounces |
cranberry sauce
whole berry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
acorn squash
mush |
*
|
| 1 | x |
salt
|
*
|
| 1.2E+2 | ml |
butter
or margarine |
|
| 1.2E+2 | ml |
honey
|
|
| 462.4 | ml/g |
cranberry sauce
whole berry |
|
Directions
Wash and dry squash.
Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
Let stand 5 minutes.
Cut in half and remove seeds.
Place cut-side-up in a shallow, heat resistant, non-metallic baking dish .
Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.
Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
