Gingered Acorn Squash with Spiced Cranberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 small acorn squash |
1 cup water |
1/2 cup butter or margarine |
2 garlic cloves, minced |
1/4 cup whipping cream |
1 1/2 tablespoons minced fresh ginger |
3/4 teaspoon salt |
1/4 teaspoon ground white pepper |
spiced cranberry sauce |
Directions:
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. Bake at 350° 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. Melt butter in a large skillet; add garlic, and sauté 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.
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