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Acorn Squash with Cranberries
Ingredients
-
2
medium acorn squash (about 2 pounds)
-
1/4
teaspoon ground cloves
-
2
tablespoons butter or margarine
-
1
- 1 1/2
cups cranberries
-
1/2
cup cranberry juice cocktail or apricot nectar
-
1
teaspoon finely shredded orange peel
-
1/3
cup maple syrup
-
1/4
cup chopped walnuts or hazelnuts (filberts), toasted (optional)
Directions
1. Slice whole squash crosswise into 1/2-inch-thick slices, remove seeds.
2. Cook the squash and cloves in butter or margarine in a large skillet, covered, over medium heat for 8 minutes or until nearly tender, stirring occasionally.
3. Add cranberries, cranberry juice or apricot nectar, and orange peel; heat to boiling. Reduce heat and simmer, covered, for 5 to 10 minutes or until squash is just tender, stirring once or twice. Remove from heat.
4. Gently stir in maple syrup and, if desired, walnuts or hazelnuts. Serve immediately. Makes 6 to 8 (1/2- to 3/4-cup) servings.
Nutrition Facts
(Acorn Squash with Cranberries)
- Servings Per Recipe 6,
- Calories 180,
- Protein (gm) 2,
- Carbohydrate (gm) 31,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 907,
- Vitamin C (mg) 28,
- Sodium (mg) 53,
- Calcium (DV %) 61,
- Fruit () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Great recipe. I browned the squash in the butter & nutmeg then placed in 9 X 13 dish. Added cranberries, juice & orange peel covered with foil. Refrigerated. Bake in 350 F oven for 30 - 40 min. Then add maple syrup.
3/4/2010 10:35:07 PM Report Abuse