Cranberry Pecan Squash Recipes
CRANBERRY-PECAN MICROWAVE ACORN SQUASH
This is really good for the holidays, plus it's quick and easy. Microwaving first makes it a lot easier to slice the squash.
Provided by Carol Seagraves
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
- Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
- Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
- Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
- Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
- Serve topped with cranberry sauce.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 57.7 g, Cholesterol 40.7 mg, Fat 24.2 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 103.6 mg, Sugar 27.9 g
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