Gingered Acorn Squash With Spiced Cranberry Sauce

1. 1

   Cut squash in half crosswise; remove and discard seeds. Place, cut side down, in a 15- x 10-inch jellyroll pan, and add 1 cup water.

2. 2

   Bake at 350u00b0 for 1 hour or until tender; drain. Scoop pulp from bottom halves, leaving 1/2-inch shells; set shells aside. Scoop all pulp from remaining squash halves; mash all pulp.

3. 3

   Melt butter in a large skillet; add garlic, and saute until tender. Stir in squash pulp, whipping cream, and next 3 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into squash shells; top and serve with Spiced Cranberry Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.