Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 (1-pound) acorn squash
- 1-1/2 cups fresh or frozen cranberries
- 1/4 cup finely-minced sweet onion
- 3 Tablespoons orange marmalade or orange juice
- 2 Tablespoons brown sugar
- 2 Tablespoons butter, melted but cool
- 1 teaspoon lemon juice
- 1/4 teaspoon fresh-grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
While the acorn squash is resting, stir together cranberries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
Yield: 4 servings
Cranberry Stuffed Acorn Squash Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.