Cranberry Sauce for Acorn Squash |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender. Ingredients:
2 acorn squash, halved and seeded |
1/2 cup brown sugar |
1/2 cup white sugar |
3/4 cup water |
1 (12 ounce) package cranberries |
1/2 cup port wine |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
3. In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
4. Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.
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