Steamed Acorn Squash with Cranberries Recipe
Ingredients
| Acorn squash | 1 Large | |
| Fresh cranberries | 1 | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Orange juice | 2⁄3 Cup (10.67 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Grated orange peel | 1 Teaspoon |
Directions
1. Cut acorn squash lengthwise into 6 wedges. Remove and discard seeds and stringy fibers. In large skillet with 1/2 inch water, place squash, skin side down. Over medium heat, bring to boiling. Reduce heat; simmer, covered, 15 minutes, or until tender when pierced with fork. Drain.
2. Meanwhile, in medium saucepan, combine cranberries, sugar, orange juice, cornstarch and peel; stir to mix. Over medium heat, bring to boiling, stirring; reduce heat, and simmer 3 minutes.
3. To serve: Place squash wedges, skin side down, on platter. With slotted spoon, spoon some of the cranberries into cavity of squash wedges. Serve remaining cranberries and sauce separately.
2. Meanwhile, in medium saucepan, combine cranberries, sugar, orange juice, cornstarch and peel; stir to mix. Over medium heat, bring to boiling, stirring; reduce heat, and simmer 3 minutes.
3. To serve: Place squash wedges, skin side down, on platter. With slotted spoon, spoon some of the cranberries into cavity of squash wedges. Serve remaining cranberries and sauce separately.
Chef
