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Acorn Squash with Orange-Cranberry Sauce
Ingredients
-
2
medium acorn squash (about 2 pounds)
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1
16 ounce can jellied cranberry sauce
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1/4
cup orange marmalade
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1/4
cup raisins
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1/4
teaspoon ground cinnamon
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Salt
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Ground black pepper
Directions
1. Cut each squash in half lengthwise; remove and discard seeds. Cut squash into 1-inch-thick wedges. Arrange squash in a 3 1/2- or 4-quart slow cooker.
2. In a small saucepan, combine cranberry sauce, marmalade, raisins, and cinnamon; heat and stir until smooth. Pour over squash pieces in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Season to taste with salt and pepper.
Nutrition Facts
(Acorn Squash with Orange-Cranberry Sauce)
- Servings Per Recipe 4,
- Calories 328,
- Protein (gm) 2,
- Carbohydrate (gm) 83,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 220,
- Percent Daily Values are based on a 2,000 calorie diet
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