Cranberry Acorn Squash

From Asparagus to Zucchini, 3rd ed.

• ½ c. raw fresh cranberries
• 1 small apple, cored, chopped into small pieces
• ¼ c. currants
• ½ c. orange juice or apple cider
• 1 ½ TB honey or maple syrup
• 1 TB melted butter
• 2 acorn squash, cut in half, seeds removed

1. Preheat oven to 350. Combine cranberries, apple, currants, orange juice, honey, butter, and salt in a saucepan. Heat until berries are just tender.

2. Place squash in ovenproof dish. Fill cavities with fruit.

3. Cover dish and bake until squash is tender, about 35-45 minutes.

Serves 4