Tonight I fell in love for the first time
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
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
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.