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, removin
INGREDIENTS (for 4 servings):
- 2 acorn squash, halved and seeded
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup water
- 1 (12 ounce) package cranberries
- 1/2 cup port wine
Preheat oven to 400 degrees F (200 degrees C).
On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.