Up until trying your recipe, I had never tried acorn squash, so neither had my children. I am happy to say that we all LOVED this recipe, the squash came out tender and full of flavor. I made exactly as posted, except I used water and added half a cup extra of green apples instead of apple juice (I didn't have any), and I also didn't have any crasins, so I subbed dried blueberries (my children LOVE blueberries). This was quick and easy, once I got the squash cut LOL! Thank you so much for sharing this wonderful recipe!
I peeled the skin off of each squash slice, then put the whole panful in a casserole dish to take to a church dinner. It was very pretty looking, and a very delicious way to eat squash. I would use even more craisins or cranberries, as the bright redness and tartness of these really added to the dish. I also added a hard pear to the mix, as I had some on hand. Thanks for another way to fix acorn squash.
Whelp. I made this -- but microwaved for about five minutes then finished in the oven about 40 minutes. Glad for the craisins. I would've subbed those anyway. Perfect side dish for pork tenderloin (although as big as this was, but pork was more like the side dish). My house smelled yummy like fall. I topped with a dollop of cinnamon butter! Made for Veg*n swap September 2011!