Ingredients Jump to Instructions ↓

  1. 4 Acorn squash (small) Salt

  2. 8 tablespoons 120ml Butter or margarine

  3. 8 tablespoons 120ml Honey

  4. 16 oz 454g Whole-berry cranberry sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt. Place 1 tablespoon of butter and 1 table- spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.


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