| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Jaw, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Acorn squash |
| 3/4 |
lb |
Butternut squash, diced into |
|
|
1/4" cubes |
| 1 1/2 |
c |
Fresh cranberries |
| 3 |
tb |
Raspberry jam |
| 1 |
tb |
Honey |
| 4 |
ts |
Butter |
|
|
Pinch of salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Bake prepared acorn squashes for 30 minutes or
until tender. Blanch butternut in boiling salted water for 2 minutes, or
until tender. Drain. In another pot, blanch cranberries until they start to
pop, 2-3 minutes. Drain and combine with butternut. Heat the jam and honey
until they bubble. Add butter and salt. Combine squash and jam mixture.
Spoon into cooked acorn squash. Bake 15 minutes. (it didn't say but I'm
thinking they mean to serve in halved acorn squash right?)
Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 16:12:08 -0600
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”