Gingered Acorn Squash With Spiced Cranberry Sauce

• 6 small acorn squash
• 1 cup water
• 1/2 cup butter or margarine
• 2 garlic cloves, minced
• 1/4 cup whipping cream
• 1 1/2 tablespoons minced fresh ginger
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper

1. Cut squash in half crosswise; remove and discard seeds. Place, cut side down, in a 15- x 10-inch jellyroll pan, and add 1 cup water.
2. Bake at 350u0b0 for 1 hour or until tender; drain. Scoop pulp from bottom halves, leaving 1/2-inch shells; set shells aside. Scoop all pulp from remaining squash halves; mash all pulp.
3. Melt butter in a large skillet; add garlic, and saute until tender. Stir in squash pulp, whipping cream, and next 3 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into squash shells; top and serve with Spiced Cranberry Sauce.

acorn, water, butter, garlic, whipping cream, fresh ginger, salt, ground white pepper

Taken from www.myrecipes.com/recipe/gingered-acorn-squash-with-spiced-cranberry-sauce (may not work)