Acorn Squash With Sugar-coated Cranberries |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
This winter squash is great for stuffing. Stuff this with sugar-coated cranberries for a hearty vegetable dish that is delightful to look at and deliciou to eat. For a memorable meal, serve this squash with roat turkey, broiled chicken breasts or pork loin. Read more . Adapted from the McCall's Cooking Collection 1992 along with the photos. Ingredients:
ingredients for sugar-coated cranberries |
2 cups fresh or frozen cranberries |
granulated sugar |
1 cup water |
acorn squash |
3 medium-sized acorn squash |
hot water |
2 tbs .margarine or butter |
1/2 tsp. salt |
1/4 tsp. ground cinnamon |
1/4 tsp. ground ginger |
1/4 cup light corn syrup |
Directions:
1. 1)Prepare cranberries: Wash cranberries; remove any stems. ( If frozen, do not thaw.) Prick each berry two times with a pin. In a saucepan bring 1 cup sugar and water to boiling. Cook until syrup spins a thread when dropped from a spoon.
2. 2)Add cranberries; simmer 20 minutes or until syrup jells when dropped from tip of spoon. Remove berries one at a time to waved paper, keeping them separate. Let stand at room temperature for several hours or until dry. Roll berries in granulated sugar and set aside.
3. 3)Preheat oven to 375. Prepare acorn squash: Scrub squash and cut each in half lengthwise; remove and discard seeds and stringy fibers. Arrange cut side down in a shallow baking pan. Pour hot water into pan around squash to 1/2 -inch depth. Bake 30 minutes.
4. 4)In a small bowl, place margarine, salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside. Remove squash from squash from oven; pour off any liquid remaining around squash in pan and discard. Turn squash cut side up and leave in baking pan.
5. 5)Spoon the margarine-spice mixture into the cavity of each squash half. Return squash to oven and bake 15 minutes, basting frequently with sauce until squash is tender when pierced with a fork.
6. 6)Remove pan from oven and arrange squash on a large serving platter. Fill cavities of squash with the reserved cranberries. ( By this time, the cranberries should have a crunchy sugar coating.) Serve immediately.
7. Serving Size is one half of squash.
8. Calories per serving: 343, Fat: 4g, Carbohydrates: 81g, Sodium: 225mg, Cholesterol: 10mg, Protein: 2g.
|
|