Baked Acorn Squash with Pears and Cranberries -

Printer Friendly

RSS Feed

Bookmark

Home

Baked Acorn Squash with Pears and Cranberries

Rate it!
Votes (0) | Comments (0)

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Servings:	4
Author Notes:	Here's a perfect side dish full of the flavors of autumn. Serve it at Thanksgiving, or any night you want a special side dish.
Ingredients:	1 large acorn squash, split length-wise and seeded 1/3 cup chopped pears 1/3 cup fresh cranberries 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons maple syrup 1 teaspoon cinnamon 1/4 teaspoon allspice
Instructions:	Preheat oven to 400° F. In a large bowl, combine all ingredients except squash. Place squash cut side up on a foil-lined baking sheet. Spoon cranberry mixture into squash cavities. Use extra liquid to brush cut edges of squash. Bake about 30-45 minutes, or until squash is soft.