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

1. Cranberry Sauce:
2. 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.
3. Squash:
4. 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.
5. 2) Place squash halves cut side down in a glass dish in 1/8-inch water.
6. 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.
7. 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)