Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Acorn Squash With Cranberries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Acorn squashes, about 1
pound each
1 Fresh orange
1 Cup(s) Fresh cranberries
3 Tablespoon(s) Sugar
1 Tablespoon(s) Butter, cut into 4 thin
Preheat the oven to 350 degrees. Cut each acorn squash in half
lengthwise (through the stem). Scoop out seeds and fibers. Place the
squash halves cut side down in a baking pan. Bake 40 minutes. While
the squash are baking, grate one teaspoon of the orange zest. Halve
the orange and squeeze the juice. You will need 3 tablespoons of
juice. In a bowl, combine the orange zest, juice, cranberries and
sugar. Turn the squash cut side up. Fill each half with the cranberry
mixture. Top with a slice of butter. Bake 15 minutes or until the
squash are tender when pierced with a fork. Serve hot. Yield: 4
servings Notes: recipe courtesy of Michele Scicolone Recipe by:
Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele
and Jon Freeman" <> on Dec 19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2317
Calories From Fat: 187
Total Fat: 21g
Cholesterol: 30.5mg
Sodium: 24.6mg
Potassium: 451.3mg
Carbohydrates: 533.2g
Fiber: 38.8g
Sugar: 45g
Protein: <1g

Scale this recipe to Servings [?]