4 Acorn Squash 1 pkg. Fresh or Frozen Cranberries 1/2 cup Brown Sugar 1/2 tsp. Ground Cinnamon 2 Tbsp. melted Butter (optional)
Pierce the squash with a large fork and place them in a 9" x 13" glass baking dish. Microwave on full power for 12-15 minutes. Let stand for a few minutes. Slice lengthwise and remove the seeds and fiber from the center of the squash. Brush with butter, if desired. Fill the center of each half with the cranberries. Mix the brown sugar and cinnamon and sprinkle a tablespoon or so on top of the fruit. Bake for an additional 8-15 minutes in the microwave or 25 minutes in the oven at 375°. The squash should be tender when tested with a fork. Depending on the size of the squash, this could serve froth 8-16.
Alternate filling: Cranberry-Orange Bake the squash as above except cook until tender. Cut into wedges. While the squash is baking prepare the filling as follows:
1 pkg. (12 oz.) fresh or frozen cranberries 2/3 cup sugar 2/3 cup orange juice 1 tablespoon cornstarch 1 teaspoon grated orange peel.
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