Baked Cranberry Squash

Recipe Ingredients

2 tablespoons	30ml	Acorn squash - split length- (large)
		Wise and seeded
1 cup	146g / 5.1oz	Chopped pear
1/2 cup	46g / 1.6oz	Raw cranberries - (fresh or
		Frozen)
3 tablespoons	45ml	Undiluted orange juice
		Concentrate
3 tablespoons	45ml	Honey or maple syrup
1 1/2 teaspoons	7.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice

Recipe Instructions

Preheat oven to 400F. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.

Vegetarian Times, November, 1992

Source:
Mr. Raymond Red Corn

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