Name: Baked Acorn Squash with Cranberry Orange Sauce
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: Canola oil cooking spray; ¼ cup dried cranberries; 1 teaspoon orange zest; ¼ cup orange juice; 1 tablespoon canola oil; 1 large acorn squash (1½ pounds, quartered lengthwise, seeded, skin pierced with a fork in several places); 1 to 2 tablespoons brown sugar; Pinch of salt; 1 teaspoon vanilla extract

Baked Acorn Squash with Cranberry Orange Sauce

Thanksgiving will look and taste so bright with this tart and citrusy fruit-topped roasted acorn squash.

Baked Acorn Squash with Cranberry Orange Sauce

Prep Time 5

Cook Time 1

Total Time 1 5

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Servings

Ingredients

Canola oil cooking spray
¼ cup dried cranberries
1 teaspoon orange zest
¼ cup orange juice
1 tablespoon canola oil
1 large acorn squash 1½ pounds, quartered lengthwise, seeded, skin pierced with a fork in several places
1 to 2 tablespoons brown sugar
Pinch of salt
1 teaspoon vanilla extract

Instructions

Preheat oven to 375°F. Lightly coat a 9-inch deep-dish pie pan or baking dish with canola oil cooking spray.
In the baking dish, stir together cranberries, zest, juice, and canola oil. Place squash pieces cut-side down on top of cranberry mixture.
Cover baking dish with foil and bake at 375°F for 45 minutes, or until tender crisp when pierced with a fork. Turn each piece to other cut-side down. Bake uncovered another 15 minutes, or until squash is tender.
Remove squash and place on a serving plate.
Add brown sugar, salt, and vanilla to cranberry mixture; stir to combine. Spoon equal amounts of mixture on each piece of squash, and serve.
Source: canolainfo.org