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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Acorn Squash with Orange-Cranberry Sauce
Makes: 4
to 6
servings
Prep
15 mins
Cook
6 hrs
to 7 hrs
(low) or 3 to 3 1/2 hours (high)
Ingredients
- 2 medium acorn squash (about 2 pounds)
- 1 16 ounce can jellied cranberry sauce
- 1/4 cup orange marmalade
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- Salt
- 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,
- cal. (kcal) 328,
- carb. (g) 83,
- fiber (g) 5,
- pro. (g) 2,
- sodium (mg) 220,
- Percent Daily Values are based on a 2,000 calorie diet
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