Acorn Squash with Onion-Berry Filling
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Looking for an elegant side dish for company? This acorn squash is elegant AND easy! The squash family has many members, ranging from ivory to ebony, from petite to gargantuan, and from savory to sugary. Almost all of these, with the exception of spaghetti squash, are interchangeable with the acorn squash in this recipe.
What You'll Need
- 2 medium acorn squash
- 1/2 cup water
- 1 orange
- 2 cups chopped purple onion
- 2 tablespoons olive oil
- 1/3 cup firmly packed brown sugar
- 1 (!6-ounce) can whole-berry cranberry sauce
What to Do
- Cut squash in half, slicing through stem end; scoop out and discard seeds. Place squash, cut sides down, in a 7-inch by 11-inch microwave-safe dish. Cover and microwave at HIGH setting 12 minutes or until tender.
- Meanwhile, cut unpeeled orange into quarters, and remove seeds. Pulse orange (with rind) in food processor until chopped; set aside.
- Cook onion in hot oil in a skillet, stirring constantly, 5 minutes or until lightly browned. Stir in brown sugar, and cook 4 more minutes.
- Remove from heat. Stir in cranberry sauce and chopped orange. Spoon mixture into squash halves, reserving remaining mixture for another use.
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