Cranberry Sauce for Acorn Squash recipe

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Ingredients

2 acorn squash, halved and seeded
½ cup brown sugar
½ cup white sugar
¾ cup water
1 (12 ounce) package cranberries
½ cup port wine

Nutrition Info

328.5 calories
carbohydrate: 79.9 g
cholesterol: : -
fat: 0.4 g
fiber: 7.6 g
protein: 2.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 15.7 mg
sugar: 51.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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