Orange-Cranberry Acorn Squash

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  • 4 small acorn squash, about 1 lb. each, halved and seeded
  • 2 Tbsp. butter or margarine
  • 1 tsp. ground cinnamon
  • 1/2 tsp. pepper
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  • 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


Heat oven to 375 degrees F and 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, and bake 10 minutes longer. Makes 8 servings.

By Robin from Washington, IA

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