Acorn Squash With Sugar-coated Cranberries
From spinach1948 15 years ago
- 120 minutes to make
- Serves 6
This winter squash is great for stuffing. Stuff this with sugar-coated cranberries for a hearty vegetable dish that is delightful to look at and deliciou to eat. For a memorable meal, serve this squash with roat turkey, broiled chicken breasts or pork loin. Read more Adapted from the" McCall's Cooking Collection" 1992 along with the photos. See less
Ingredients
- Ingredients for sugar-coated Cranberries: shopping list
- 2 cups fresh or frozen cranberries shopping list
- Granulated sugar shopping list
- 1 cup water shopping list
- Acorn Squash: shopping list
- 3 medium-sized acorn squash shopping list
- hot water shopping list
- 2 Tbs .margarine or butter shopping list
- ½ tsp. salt shopping list
- ¼ tsp. ground cinnamon shopping list
- ¼ tsp. ground ginger shopping list
- ¼ cup light corn syrup shopping list
How to make it
- 1)Prepare cranberries: Wash cranberries; remove any stems. ( If frozen, do not thaw.) Prick each berry two times with a pin. In a saucepan bring 1 cup sugar and water to boiling. Cook until syrup spins a thread when dropped from a spoon.
- 2)Add cranberries; simmer 20 minutes or until syrup jells when dropped from tip of spoon. Remove berries one at a time to waved paper, keeping them separate. Let stand at room temperature for several hours or until dry. Roll berries in granulated sugar and set aside.
- 3)Preheat oven to 375. Prepare acorn squash: Scrub squash and cut each in half lengthwise; remove and discard seeds and stringy fibers. Arrange cut side down in a shallow baking pan. Pour hot water into pan around squash to ½ -inch depth. Bake 30 minutes.
- 4)In a small bowl, place margarine, salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside. Remove squash from squash from oven; pour off any liquid remaining around squash in pan and discard. Turn squash cut side up and leave in baking pan.
- 5)Spoon the margarine-spice mixture into the cavity of each squash half. Return squash to oven and bake 15 minutes, basting frequently with sauce until squash is tender when pierced with a fork.
- 6)Remove pan from oven and arrange squash on a large serving platter. Fill cavities of squash with the reserved cranberries. ( By this time, the cranberries should have a crunchy sugar coating.) Serve immediately.
- Serving Size is one half of squash.
- Calories per serving: 343, Fat: 4g, Carbohydrates: 81g, Sodium: 225mg, Cholesterol: 10mg, Protein: 2g.
Step 1
Close
Step 2
Close
Step 3
Close
Step 4
Close
Step 5
Close
Step 6
Close
People Who Like This Dish 2
- chefmal O'Fallon, MO
- diannehocut Little Rock, AR
- momo_55grandma Mountianview, AR
- cuzpat Sikeston, Mo
- yardsailor Seekonk, MA
- spinach1948 Dorchester-Boston, MA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Very good!!
cuzpat
in Sikeston loved it
-
looks like a thanksgiving dish in the making great post wonderful recipe high5
momo_55grandma
in Mountianview loved it
-
Thanks, Ed for this beautiful special dish and all the details that go along with the recipe! I love step by step pictures! 5UP
Dianne
diannehocut
in Little Rock loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "