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Steamed Acorn Squash With Cranberries

Holiday.Cook's picture
Ingredients
  Acorn squash 1 Large
  Fresh cranberries 1
  Sugar 2⁄3 Cup (10.67 tbs)
  Orange juice 2⁄3 Cup (10.67 tbs)
  Cornstarch 1 Tablespoon
  Grated orange peel 1 Teaspoon
Directions

1. Cut acorn squash lengthwise into 6 wedges. Remove and discard seeds and stringy fibers. In large skillet with 1/2 inch water, place squash, skin side down. Over medium heat, bring to boiling. Reduce heat; simmer, covered, 15 minutes, or until tender when pierced with fork. Drain.
2. Meanwhile, in medium saucepan, combine cranberries, sugar, orange juice, cornstarch and peel; stir to mix. Over medium heat, bring to boiling, stirring; reduce heat, and simmer 3 minutes.
3. To serve: Place squash wedges, skin side down, on platter. With slotted spoon, spoon some of the cranberries into cavity of squash wedges. Serve remaining cranberries and sauce separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Squash
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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