Recipes and Cooking Acorn Squash with Orange-Cranberry Sauce 4.7 (6) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Cook Time: 6 hrs Total Time: 6 hrs 15 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 medium acorn squash (about 2 pounds) 1 16 ounce can jellied cranberry sauce ¼ cup orange marmalade ¼ cup raisins ¼ teaspoon ground cinnamon Salt Ground black pepper Directions 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. In a small saucepan, combine cranberry sauce, marmalade, raisins, and cinnamon; heat and stir until smooth. Pour over squash pieces in cooker. 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. Rate it Print Nutrition Facts (per serving) 328 Calories 83g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 328 % Daily Value * Sodium 220mg 10% Total Carbohydrate 83g 30% Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.