Acorn Squash with Cranberry Filling – a delicious recipe with acorn squash, Salt, butter, margarine, honey, whole-berry. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place squash in microwave oven and heat, uncovered, for 15 minutes or until they feel soft to the touch.
2
Let stand 5 minutes.
3
Cut in half and remove seeds.
4
Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish.
5
Sprinkle with salt.
6
Place 1 tbsp.
7
butter and 1 tbsp.
8
honey in each half.
9
Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
10
With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
11
Place a spoonful of cranberry sauce in each squash half.
12
If warmed cranberry sauce is desired, return filled squash halves to microwave oven for 6 minutes or until cranberry sauce is hot.
378
kcal
Calories
24
g
Fat
44
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 sm. acorn squash, washed and dried, Salt, 8 tbsp. butter, margarine, and more.
Yes, Acorn Squash with Cranberry Filling falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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