"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." — Crabpot
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acorn squash, halved and seeded
1 (12 ounce) package
I liked this a lot although port is rather a strong flavor. Kid visitors didn't like it. I think I might substitute orange juice just to see what it tastes like.
We thought the flavor was delicious. Since alcohol is a concern in our home, I subbed the port wine with orange juice-with great results. Since I was only making one squash, I had quite a bit left over. I continued cooking down the remaining sauce with a bit more OJ until I had a sort of 'fruit filling' that I then stirred into a basic yellow cake batter. It was a wonderfully moist and delicous cake!
This was a good recipe for a first-time acorn squash audience. The port that I used was really potent, so I think that kids would have been turned off by the taste, but my guests liked it a lot.
good and easy to prepare.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Sauce for Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 329
** Calories from Fat: 3
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