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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder Ingredients:
2 large acorn squash |
2 cups cranberry sauce |
1 tablespoon maple syrup |
2 tablespoons orange juice |
1/4 cup dried sweetened cranberries |
1/4 teaspoon ground cloves |
Directions:
1. Cut squash in half, place on a baking sheet (cut side down). Bake at 375 for 35 to 40 minutes.
2. Meanwhile, combine cranberry sauce, maple syrup, orange juice, dried cranberries and cloves in a saucepan. Cook over medium heat for 5 minutes.
3. When squash is cooked, scoop out seeds and discard.
4. Remove squash from rind, add to cranberry mixture and blend until smooth.
5. Spoon into serving dish.
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