Acorn Squash With Cranberries

Oxmoor House
8 servings


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4 medium acorn squash
1 1/2 cups fresh cranberries
1 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 teaspoon ground cinnamon


Cut squash in half lengthwise, and remove seeds; set aside. Wash cranberries and drain. Combine cranberries and remaining ingredients, tossing lightly.

Spoon cranberry mixture evenly into squash halves. Place in a 13- x 9- x 2-inch baking dish, and add 1/2 inch water. Bake, uncovered, at 350° for 1 hour and 20 minutes.

Created date

February 2010