Baked Acorn Squash with Cranberries

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 Baked Acorn Squash with Cranberries

 

1 large acorn squash, split length-wise and seeded

1/3 C chopped pears

1/3 C fresh cranberries

2 T frozen orange juice concentrate, thawed

2 T maple syrup

1 tsp. cinnamon

1/4 tsp. allspice

 

 Serves 2

 

Preheat oven to 400 F.

 

In a large bowl, combine all ingredients except squash. Place squash cut side up

on a foil-lined baking sheet. Spoon cranberry mixture into squash cavities. Use

extra liquid to brush cut edges of squash. Bake about 30-45 minutes, or until

squash is soft.

 

Penny

 

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