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Acorn Squash With Onion-berry Filling

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

1		Orange
2		Acorn squash
2	c	Chopped purple onion
2	T	Olive oil
1/3	c	Firmly packed brown sugar
1		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.  SautÃ© 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 <SuzyWert@aol.com>  on
Jan 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 348 Calories From Fat: 62 Total Fat: 7g Cholesterol: 0mg Sodium: 45.6mg Potassium: 103.5mg Carbohydrates: 74.1g Fiber: 1.4g Sugar: 72.1g Protein: <1g