Cranberry Sauce for Acorn Squash

This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.

Step: 3

In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.

Step: 4

Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

Per Serving: 329 calories; protein 2.4g; carbohydrates 79.9g; fat 0.4g; sodium 15.7mg.

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