Name: Acorn Squash with Onion-Berry Filling
Ingredients: 1 Orange; 2 md Acorn squash; 2 c Chopped purple onion; 2 tb Olive oil; 1/3 c Firmly packed brown sugar; 1 cn (16-ounce) whole-berry cranberry sauce

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

1		Orange
2	md	Acorn squash
2	c	Chopped purple onion
2	tb	Olive oil
1/3	c	Firmly packed brown sugar
1	cn	(16-ounce) whole-berry cranberry sauce

INSTRUCTIONS

Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
processor until chopped; set aside.
Cut squash in half; discard seeds. Place, cut sides down, in an 11- x
7-inch baking dish. Pour about 1/2 cup water into dish.
Microwave, covered, at HIGH 12 minutes or until tender.
Saut&copy; purple onion in hot oil in a skillet 5 minutes or until lightly
browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir in
cranberry sauce and orange. Spoon into squash halves, reserving remaining
mixture to serve with turkey or chicken. Makes 4 servings.
Recipe by: Sue Gulledge, Springville, Alabama
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <[email protected]> on Jan
27, 1998

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