Cranberry Spiced Squash

From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  large acorn squash
• 2  cups cranberry sauce
• 1  tablespoon maple syrup
• 2  tablespoons  orange juice
• 1⁄4 cup dried sweetened cranberries
• 1⁄4 teaspoon ground cloves

Directions

1. Cut squash in half, place on a baking sheet (cut side down). Bake at 375 for 35 to 40 minutes.
2. Meanwhile, combine cranberry sauce, maple syrup, orange juice, dried cranberries and cloves in a saucepan. Cook over medium heat for 5 minutes.
3. When squash is cooked, scoop out seeds and discard.
4. Remove squash from rind, add to cranberry mixture and blend until smooth.
5. Spoon into serving dish.