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Baked Acorn Squash with Cranberry Orange Sauce

Baked Acorn Squash with Cranberry Orange Sauce

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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Servings

4 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