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

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