Sunday, November 20, 2011

The Best Damn Squash

Tonight I fell in love for the first time
...with squash.
Although I like squash and have  been eating it for  years,
it never excited me.
I've experimented with preparing it different ways and, 
while it was good,
it never had the WOW factor...until tonight!

Cranberry Orange Squash and Rosemary Chicken

Cranberry Orange Squash
1 acorn squash (any type of squash will do)
1 c. fresh or frozen cranberries
1/3 c. brown sugar
1 tsp. cinnamon
1 orange or clementine
butter
1/2 c. water

Cut squash in half length wise and scoop out seeds. Prick squash with a fork. Place skin side down in a baking pan that has been lined with tin foil.

In a bowl mix the brown sugar and cinnamon together. Add the cranberries and toss. Spoon the cranberry mixture into the squash and arrange orange sections on top. Add a small amount of butter.
Pour about 1/2 c. water into the pan. Cover squash with tin foil and bake in a 400 degree oven for about an hour until squash is tender.

Pour juices that are left in the pan over the squash and serve
...  with a spoon
...because this is so good you want to scrape every bit out.

5 comments:

  1. I've never been all that crazy about squash either but this looks absolutely fantastic! I'm so glad I bought extra bags of cranberries and put them in the freezer. Now I have a recipe for them. I'll definitely be making this.
    THANKS, jj

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  2. Yum!

    That sounds absolutely delicious. I think I will be trying the recipe in the next couple of weeks.

    Thanks for sharing!

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  3. I enjoy squash too. This is a new way to try it. It looks delicious.

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  4. Well we had squash soup for supper but...but, your recipe sounds so much more wonderful! Next time!! Orange and cranberries make perfect sense. Lovely photo!

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