Acorn Squash With Raisin Sauce

READY IN: 20mins
Recipe by alijen

The flavors of this squash just scream Fall to me. I originally put this sauce on a small carnival squash, but it went really well with acorn squash, which serves a few more.

Top Review by UmmBinat

3 1/2 stars I was also one to do it in the oven without going by this recipe as it still woudn't be cooked if I had. I baked it at 400F for 35 minutes upside down in 1/4 inch water in a canola greased pan. I used both yellow and dark raisins and tapioca starch because we are allergic to corn here but it works in exactly the same fashion. I didn't like the consistency of the sauce though. I cooked the sauce on the stove and kept it warm to pour over the squash halves from the oven as I don't believe it wouldn't have worked out had I put it in them. I used pineapple juice instead of apple cider. I wont make this again.

Ingredients Nutrition

Directions

  1. Cut squash in half lengthwise and discard seeds.
  2. Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
  3. Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
  4. After squash is done fill cavity of each squash with half of the raisins.
  5. Combine remaining ingredients, stirring to dissolve cornstarch.
  6. Pour half of mixture into each squash cavity.
  7. Cover and microwave on High (100%) for 2 minutes, until squash is fork tender and liquid thickened.
  8. Alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.

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