Acorn Squash with Cranberry Filling


prep 0:10      


8 servings



4 sm. acorn squash, washed and dried
8 tbsp. butter or
8 tbsp. honey
1 lb. whole-berry cranberry sauce


Place squash in microwave oven and heat, uncovered, for 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish.

Sprinkle with salt. Place 1 tbsp. butter and 1 tbsp. honey in each half. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.

With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to microwave oven for 6 minutes or until cranberry sauce is hot.

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