Acorn Squash With Sugar-coated Cranberries |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Serve this squash with roast turkey, broiled chicken breasts or pork loin. Great vegetarian dish also.This is so pretty on a holiday table. Recipe from McCall's . Ingredients:
sugar-coated cranberries |
2 cups fresh or frozen cranberries |
granulated sugar |
1 cup water |
acorn squash |
3 medium- sized squash |
2 tbsp butter or margarine, melted |
1/2 tsp salt |
1/4 tsp ground cinnamon |
1/4 tsp ground ginger |
1/4 cup light corn syrup |
Directions:
1. Prepare cranberries: Wash; remove stems( if frozen, do not thaw )
2. Prick each berry 2 x's with a pin.I keep clean pins (ones used on turkey to close cavity for stuffing) on hand.
3. In saucepan, bring 1 cup sugar & water to boiling. Cook until syrup spins a thread when dropped from spoon. Add cranberries; simmer 20 min. or until syrup jells when dropped from tip of spoon.
4. Remove berries one at a time to waxed paper, keeping them separate.
5. Let stand at room temp. for several hours or until dry.
6. Roll berries in granulated sugar & set aside
7. Prepare butter-spice mixture:
8. In a small bowl, place melted butter,salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside.
9. Prepare acorn squash:
10. Place whole squash in a large microwave-safe baking dish.
11. Microwave on high (100% power ) for 4 min.
12. Cut squash in half lengthwise; remove and discard seeds and stringy fibers.
13. Return squash halves to baking dish cut side's down
14. Microwave on High for 6 min.
15. Rearrange squash halves cut side up.
16. Spoon butter-spice mixture into cavity of each squash half.
17. Cover with waxed paper; microwave on High for 5 to 6 min. or until squash is tender when pierced with a fork.
18. Arrange squash on a large serving platter.
19. Fill with reserved sugar-coated cranberries . (By this time, the cranberries should have a crunchy sugar coating )
20. Serve immediately.
21. Serves 6
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