Cranberry Sauce for Acorn Squash

Cranberry Sauce for Acorn Squash

5

"This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender."

Ingredients

50 m {{adjustedServings}} servings 329 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 79.9g
  • 26%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
  3. In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
  4. Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.
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Reviews

5
  1. 5 Ratings

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I liked this a lot although port is rather a strong flavor. Kid visitors didn't like it. I think I might substitute orange juice just to see what it tastes like.

We thought the flavor was delicious. Since alcohol is a concern in our home, I subbed the port wine with orange juice-with great results. Since I was only making one squash, I had quite a bit le...

This was a good recipe for a first-time acorn squash audience. The port that I used was really potent, so I think that kids would have been turned off by the taste, but my guests liked it a lot.