Sherried Acorn Squash & Cranberries |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
Ingredients
•2 medium acorn squash
•3 Tbsp butter
•3 Tbsp dry sherry
•1 cup fresh cranberries (cooked according to package direction)
Preheat oven to 375 degrees. 1. Wash squash and cut in half, but do not remove pulp or seeds. 2. Bake squash, cut side down, in a shallow baking dish with a little hot water until tender (about 30 to 45 minutes) 3. Remove cooked squash from oven; discard seeds and strings, leaving pulp. Fill cavity of each squash half with butter and Sherry. Return to oven for a few minutes. At serving time, fill cavity with cooked cranberries.
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