Cranberry Apple Acorn Squash
Prep Time
20 minutesCooking Time
50 minutesServing Size
4 servings
Ingredients
2 medium acorn squash
1 cup (250 mL) Ocean Spray® Fresh or Frozen Cranberries, chopped
1 cup (250 mL) apple cubes, 1/4 inch (6 mm)
1/4 cup (50 mL) packed brown sugar
3 tbsp (45 mL) melted butter
1/2 tsp (2 mL) grated orange peel
1/4 c. à thé (0,5 mL) gingembre
1/4 c. à thé (0,5 mL) cannelle
Une pincée de clou de girofle moulu
Steps
Conventional Oven: Preheat oven to 350°F (180°C).
Cut squash in to quarters, remove seeds.
Place cut side up in a shallow, greased baking pan.
Lightly brush each wedge with olive oil; sprinkle with salt and pepper.
Cover with foil and bake 30 minutes.
In bowl, mix together remaining ingredients.
Spoon into squash.
Return to oven, bake covered for an additional 15-20 minutes or until squash and apples are tender.
Microwave: Cut squash in half, remove seeds.
Place cut side up in microwaveable dish.
Fill with cranberry mixture.
Cover with plastic wrap.
Cook on HIGH for 10-15 minutes or until squash is tender.
Let stand for 5 minutes