Acorn Squash with Cranberries

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  • Makes: 6 servings
  • Serving Size: 1 1/4 cup
  • Prep: 20 mins
  • Cook: 18 mins

Acorn Squash with Cranberries

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1.0 by 1 people

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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.
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Nutrition Facts (Acorn Squash with Cranberries)

  • Per serving:
  • 180 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 53 mg sodium ,
  • 31 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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