Acorn Squash Cranberry Orange Sauce Recipes

ACORN SQUASH WITH CRANBERRY STUFFING

Steps:

• Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

ACORN SQUASH & CRANBERRY-ORANGE SAUCE

Steps:

• Cut each squash in half length wise; remove seeds.
• Cut squash into 1 inch thick wedges.
• Arrange squash in slow cooker.
• Heat cranberry sauce, marmalade, cinnamon and raisins; stir until smooth.
• Pour sauce over squash in cooker.
• Cover& cook on low heat setting for 6-7 hours or high heat for 3-31/2 hours.

ACORN SQUASH WITH CRANBERRY SAUCE

Steps:

• 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.