Cranberry Sauce for Acorn Squash

This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 329 Calories

Ingredients

• ½ cup white sugar
• ¾ cup water
• ½ cup brown sugar
• ½ cup port wine
• 2 acorn squash, halved and seeded
• 1 (12 ounce) package cranberries

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).n

Step 2

On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.n

Step 3

In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.n

Step 4

Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.n