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About the Recipe: Sweet golden autumn squash is the star of this dish and perfect for those holiday parties. Whole berry cranberry sauce brings delightful flavor and accents the roasted squash. You almost forget that this dish is a powerhouse of nutrition on a plate.
Recipe Inspired by: Wisconsin State Cranberry Growers Association
and Fresh Thyme Crave Magazine – September/October 2017
Cook’s Note: If preserves are not available, use red currant jelly. Also you will have enough cranberry sauce to prepare two acorn squash or use with any entrée as side dish. We used an electric knife to cut the squash slices.
Prepare Acorn Squash: Place squash on a kitchen towel over a cutting board to help hold it securely in place. Cut squash horizontally into 1-inch thick slices (like pineapple rings); discard squash ends. Use a knife to cut away seeds in the center of each squash slice.