Recipe Name: Acorn Squash with Cranberry Filling
| Ingredients | |||
| 4 | small | acorn squash | |
| 1 | salt | ||
| 8 | tablespoons | butter, or margarine | |
| 8 | tablespoons | honey | |
| 16 | ounces | whole-berry cranberry sauce | |
Directions: | |||
| 1. Wash and dry squash. 2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. 3. Let stand 5 minutes. 4. Cut in half and remove seeds. 5. Place cut-side-up in a shallow, heat resistant, non-metallic baking dish. 6. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half. 7. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted. 8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. 9. 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. | |||