Orange-Cranberry Acorn Squash

Ingredients

• 4 small acorn squash, about 1 lb. each, halved and seeded
• 2 Tbsp. butter or margarine
• 1 tsp. ground cinnamon
• 1/2 tsp. pepper
• 1 medium onion, sliced
• 1/3 cup light brown sugar, firmly packed
• 2 1/2 cups fresh or frozen cranberries
• 1/4 tsp. ground cloves
• 2 large seedless oranges
• 1 Tbsp. grated orange peel

Directions

Heat oven to 375 degrees F; grease jellyroll pan. Rub cut sides of squash, including cavities, with 1 Tbsp. butter; sprinkle cavities with cinnamon and pepper. Place squash, cut-sides down, in prepared jellyroll pan; bake 30-35 minutes or until tender.

While squash bakes, in 2 qt. saucepan over medium heat, melt remaining 1 Tbsp. butter; add onion; cook about 5 minutes, stirring occasionally until softened. Stir in brown sugar until melted. Add cranberries and cloves; cook 10 minutes, stirring occasionally until cranberries are softened and flavors are blended.

Meanwhile, using sharp knife, remove peel and white pith from oranges; cut flesh into 1 inch chunks. Stir orange chunks and grated peel into cranberry mixture, cook 2-3 minutes longer.

Remove squash from oven; spoon about 1/2 cup cranberry-orange mixture into each cavity. Return squash to oven; bake 10 minutes longer. Makes 8 servings.

By Robin from Washington, IA

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