Acorn Squash With Cranberry Sauce
- 1 (12-ounces) pkg. whole fresh cranberries (Do not use canned)
- 1 large thin-skinned orange, un-peeled, seeded, and chopped
- 1 large apple, un-peeled, seeded, and chopped
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 Tablespoons sugar
- 4 small acorn squash, about 1 1/2 to 2 1/4 pounds each
- Cranberry Sauce:
- In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft. Remove from heat and stir in sugar.
- Squash:
- 1) Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottoms of the squash so it will sit on the plate later.
- 2) Place squash halves cut side down in a glass dish in 1/8-inch water.
- 3) Prick the skin of the squash with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 minutes, depending on size of the squash. Squash is done when a fork pierces the skin easily.
- 4) Stuff the cranberry mixture into the squash cavity. Microwave another minutes.
fresh cranberries, thinskinned orange, apple, water, ground cinnamon, ground ginger, sugar, acorn
Taken from www.epicurious.com/recipes/member/views/acorn-squash-with-cranberry-sauce-52447631 (may not work)