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Gingered Acorn Squash with Spiced Cranberry Sauce

Yield 6 servings


  • 6 small acorn squash
  • 1 cup water
  • 1/2 cup butter or margarine
  • 2 garlic cloves, minced
  • 1/4 cup whipping cream
  • 1 1/2 tablespoons minced fresh ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Spiced Cranberry Sauce

How to Make It

  1. Cut squash in half crosswise; remove and discard seeds. Place, cut side down, in a 15- x 10-inch jellyroll pan, and add 1 cup water.

  2. Bake at 350° for 1 hour or until tender; drain. Scoop pulp from bottom halves, leaving 1/2-inch shells; set shells aside. Scoop all pulp from remaining squash halves; mash all pulp.

  3. Melt butter in a large skillet; add garlic, and sauté until tender. Stir in squash pulp, whipping cream, and next 3 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into squash shells; top and serve with Spiced Cranberry Sauce.