Steamed Acorn Squash with Cranberries
|Acorn squash||1 Large|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Grated orange peel||1 Teaspoon|
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.