Prep 5 mins
Cook 25 mins
This is an adopted recipe. I've not yet made this, but can vouch for the goodness of the combination of cranberry and squash. I suppose this would be good Thanksgiving fare for the wayward college student who for some reason must stay in the dorms over the holiday since it's entirely cooked in the microwave!
- 2 (1 lb) acorn squash
- 3⁄4 cup fresh cranberries or 3⁄4 cup frozen cranberries
- 3 tablespoons orange juice or 3 tablespoons orange marmalade
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon lemon juice
- With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
- Let stand 5 to 10 minutes.
- Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
- Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash.
- Cover with waxed paper and microwave for 1 to 3 minutes to heat through.
This is how I learned to cook acorn squash, minus the cranberries. Otherwise it's identical to the way I've been doing it for years. Cranberry adds a wonderful extra zing to the dish; I'd had it on the side with the micro. squash but never thought to serve them as one dish. Wonderful!
This was really good. My store didnt have cranberries so I got whole berry cranberry souce. You couldnt taste the whole orange-lemon-brown sugar effect. Sure it would have been much better.