How to make it

  • Prepare cranberries: Wash; remove stems( if frozen, do not thaw )
  • Prick each berry 2 x's with a pin.I keep clean pins (ones used on turkey to close cavity for stuffing) on hand.
  • In saucepan, bring 1 cup sugar & water to boiling. Cook until syrup spins a thread when dropped from spoon. Add cranberries; simmer 20 min. or until syrup jells when dropped from tip of spoon.
  • Remove berries one at a time to waxed paper, keeping them separate.
  • Let stand at room temp. for several hours or until dry.
  • Roll berries in granulated sugar & set aside
  • Prepare butter-spice mixture:
  • In a small bowl, place melted butter,salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside.
  • Prepare acorn squash:
  • Place whole squash in a large microwave-safe baking dish.
  • Microwave on high (100% power ) for 4 min.
  • Cut squash in half lengthwise; remove and discard seeds and stringy fibers.
  • Return squash halves to baking dish cut side's down
  • Microwave on High for 6 min.
  • Rearrange squash halves cut side up.
  • Spoon butter-spice mixture into cavity of each squash half.
  • Cover with waxed paper; microwave on High for 5 to 6 min. or until squash is tender when pierced with a fork.
  • Arrange squash on a large serving platter.
  • Fill with reserved sugar-coated cranberries . (By this time, the cranberries should have a crunchy sugar coating )
  • Serve immediately.
  • Serves 6

People Who Like This Dish 2
Reviews & Comments 4

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  • yomomma 6 years ago
    Beautiful, I am definitely making this for Thanksgiving. Can you do the cranberries a day ahead??
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  • yomomma 6 years ago
    Beautiful, I am definitely making this for Thanksgiving. Can you do the cranberries a day ahead??
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  • peetabear 6 years ago
    this looks very festive..will have to give it a try
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  • kukla 6 years ago
    Wow, this looks good! I love cranberries AND squash! Thank you for the recipe, Cherihanna!
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