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Acorn Squash with Onion-Berry Filling

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  • 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


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.
Sauté 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 <> on Jan 27, 1998